Eastern Chicken and Saffron Rice

Description
Makes 4 servings.

Ingredients

 * 1 5-ounce package saffron long grain rice
 * 4 boneless, skinless chicken breast halves
 * 2 tablespoons lime juice, divided
 * 3/4 teaspoon salt, divided
 * 1/4 teaspoon ground black pepper
 * 2 tablespoons olive oil
 * 2 medium onions, thinly sliced
 * 1 teaspoon cumin
 * 4 small tomatoes, quartered
 * 1/2 cup chopped green pepper
 * 1 tablespoon grated fresh ginger
 * 1 teaspoon curry powder
 * 1/2 teaspoon dried mint
 * 1/4 cup skim milk

Directions
Cook rice according to package directions, using no margarine and shortest cooking time; set aside.

Sprinkle chicken with 1 tablespoon lime juice, 1/2 teaspoon salt and pepper; set aside.

Heat oil in large skillet over medium temperature. Add onion, stirring and cooking until clear 5 minutes; remove from pan; keep warm. Place chicken in skillet; cook 3 minutes on each side or until opaque; remove and keep warm. Add cumin, tomatoes, green pepper, ginger, curry powder, remaining 1 tablespoon lime juice and remaining 1/4 teaspoon salt to skillet. Cook, uncovered, 10 minutes. Arrange chicken in 2-quart baking dish.

Top with half of cooked rice, onions and half of sauce in skillet. Sprinkle with mint. Layer remaining rice and sauce; pour milk over chicken. Cover; bake in 325 degree oven 30 minutes or until chicken is tender and liquid is absorbed.