Chicken and Rice Jubilee

My family used to have a subscription to the Toronto Star, and every summer it would come with a free "milk calendar," courtesy of the Dairy Farmers of Canada. I always looked forward to the milk calendar (the geek that I am!), not for the calendar itself but for the recipes featured in the calendar. Here is a really old one, probably from the late 1990s, but one I've made with success a few times.

CHICKEN AND RICE JUBILEE

Ingredients:

• 1 lb (450 g) boneless skinless chicken breasts
• 2 tbsp (30 mL) butter
• 1/2 lb (250 g) sliced mushrooms
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 tbsp (15 mL) cornstarch
• 1 cup (250 mL) long-grain rice
• 2 1/4 cups (550 mL) milk
• 2 cups (500 mL) diagonally cut carrots
• 1 green pepper, cut in strips
• 1 red pepper, cut in strips
• 1 tsp (5 mL) salt
• 1/2 tsp (2 mL) pepper
• 1/2 cup (125 mL) chopped cashews or almonds, toasted

Directions:

1. Cut chicken into 1" (2.5 cm) cubes.

2. In a large fry pan, cook chicken in butter over medium heat until chicken is lightly browned on all sides. Add mushrooms, onion and garlic; cook until onion is softened. Add cornstarch and rice and cook for 2 minutes.

3. Stir in milk, carrots, pepper strips, salt and pepper. Bring to a boil. Cover and simmer for 20 to 25 minutes, stirring occasionally.

4. Just before serving, sprinkle with cashews.

Yield: 4-6 servings

Links:
http://www.dairygoodness.ca/en/consumers/food/recipes/all/0200/361.htm?recipeid=361