A good one that didn't make it to Heart to Heart- Sonya Schatt

Creole Skillet Dinner

4 c. chicken broth
2-1/2 c. uncooked long grain rice
1 c. chopped red onion
1 garlic cloves, minced
1-1/4 tsp. chili powder
1 tsp. salt
½ tsp. ground turmeric
¼ tsp. pepper
1 bay leaf
2 garlic cloves, minced
1 sweet red pepper julienned
1 green pepper, julienned
2 green onions, sliced
1 tsp chopped fresh parsley
½ tsp. dried basil
½ tsp. dried thyme
¼ tsp. hot pepper sauce
2 Tab. butter
1 c. sliced fresh mushrooms
1 med. tomato, chopped
1 c. frozen peas
1 pound boneless skinless chicken breasts, thinly sliced
2 Tab. lemon juice
1/3 c. sliced almonds, toasted
In a saucepan, bring (red ingredients) broth, rice, onion, 1 clove garlic, chili powder, salt, turmeric, pepper, and bay leaf to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender. Discard bay leaf. In a skillet over medium-high heat, sauté the next eight ingredients (green) in butter for 2 minutes; cook until peppers are crisp-tender. Add mushrooms, tomato and peas (blue); heat through. Remove from the heat. Add rice; keep warm. Over medium-high heat, cook and stir chicken in lemon juice until no longer pink. Add to rice mixture; toss. Top with almonds. Yield: 6-8 servings.