Eastern Chicken and Saffron Rice

Description
Makes 4 servings

Ingredients

 * 1 x 5-ounce package saffron long-grain rice
 * 4 boneless, skinless chicken breast halves
 * 2 tablespoons lime juice, divided
 * ¾ teaspoon salt, divided
 * ¼ teaspoon ground black pepper
 * 2 tablespoons olive oil
 * 2 medium onions, thinly sliced
 * 1 teaspoon cumin
 * 4 small tomatoes, quartered
 * ½ cup chopped green pepper
 * 1 tablespoon grated fresh ginger
 * 1 teaspoon curry powder
 * ½ teaspoon dried mint
 * ¼ cup skim milk

Directions

 * 1) Cook rice according to package directions, using no margarine and shortest cooking time; set aside.
 * 2) Sprinkle chicken with 1 tablespoon lime juice, ½ teaspoon salt and pepper; set aside.
 * 3) Heat oil in large skillet over medium temperature.
 * 4) Add onion, stirring and cooking until clear 5 minutes; remove from pan; keep warm.
 * 5) Place chicken in skillet; cook 3 minutes on each side or until opaque; remove and keep warm.
 * 6) Add cumin, tomatoes, green pepper, ginger, curry powder, remaining 1 tablespoon lime juice and remaining ¼ teaspoon salt to skillet.
 * 7) Cook, uncovered, 10 minutes.
 * 8) Arrange chicken in 2-quart baking dish.
 * 9) Top with half of cooked rice, onions and half of sauce in skillet.
 * 10) Sprinkle with mint.
 * 11) Layer remaining rice and sauce; pour milk over chicken.
 * 12) Cover; bake in 325°F oven 30 minutes or until chicken is tender and liquid is absorbed.