Ingredients
|
1
|
cup
|
Blue Ribbon® Whole Grain Brown Rice
|
|
1/3
|
cup
|
onion, chopped
|
|
1
|
Tbsp
|
vegetable oil
|
|
3
|
cups
|
chicken broth
|
|
1/4
|
tsp
|
ground cumin powder
|
|
1
|
Tbsp
|
tomato paste
|
|
1/4
|
cup
|
dried lentils
|
|
1
|
|
boneless chicken breast, cubed
|
|
1/2
|
cup
|
carrot, grated
|
|
1/2
|
cup
|
unsalted sunflower seeds
|
|
1/2
|
cup
|
raisins
|
Cooking Directions
Sauté onions in vegetable oil in skillet until tender. Add rice and stir until lightly browned. Add chicken stock and next 3 ingredients; stir well. Cover, bring to a boil, reduce heat, and simmer 20 minutes. Stir in chicken, carrots, sunflower seeds, and raisins. Cover and cook 15 minutes or until all liquid is absorbed.