1 cup basmati rice, uncooked, rinsed- 1 Tbsp. olive oil
- 1/2 tsp. cumin seed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp. minced gingerroot
- 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 1 tsp. ground cumin
- 1-1/2 cups chicken broth
- 1/4 cup Sun-Dried Tomato & Oregano Dressing
- 1 tsp. garam masala
- 1/2 tsp. ground turmeric
- 1/2 tsp. cayenne pepper
Place rice in medium bowl. Add enough cold water to cover rice. Let stand 10 min.
Heat oil in large nonstick skillet on medium-high heat. Add cumin seed; cook and stir 30 sec. Stir in onions, garlic and ginger; cook 5 min. or until crisp-tender, stirring constantly. Add chicken; cook and stir 2 min.
Drain rice. Add to chicken mixture with remaining ingredients; mix well. Cover; bring to boil. Simmer on medium-low heat 30 min. or until rice is tender and liquid is absorbed. Remove from heat; let stand 5 min.
