Spiced Citrus Chicken & Rice

[taken from Flavors of the Season, a McCormick publication]


Spiced Citrus Chicken and Rice
Serves 4

1/4 cup all-purpose flour
3/4 tsp salt
1/2 tsp ground black pepper
4 skinless, boneless chicken breasts (about 1 ½ pounds)
2 tbsp cooking oil
1 cup chopped onion
1/2 cup chopped celery
2 1/2 cups water
1 1/2 cups uncooked long grain rice
1 1/2 tsp salt
1 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1 lemon, cut into thick slices
3 tbsp snipped fresh Italian parsley


In a shallow dish combine flour, the 3/4 tsp salt, and the pepper. Coat chicken with flour mixture. Discard any remaining flour mixture.

In a 12-inch skillet cook chicken in hot oil over medium heat for 10 minutes, turning to brown evenly. Remove chicken, reserving drippings in skillet. Set chicken aside. Add onion and celery to reserved drippings in skillet. Cook and stir for 3 to 4 minutes or just until vegetables are tender.

Carefully stir water, rice, the 1 1/2 tsp salt, ginger, allspice, turmeric, and cinnamon into vegetables in skillet. Bring to boiling. Return chicken to skillet; reduce heat. Cover and simmer for 15 minutes or until rice is tender and chicken is no longer pink. Top with lemon slices the last five minutes of cooking. Garnish with fresh parsley.