Almond Chicken and Rice

A few times a year Kraft sends out a free magazine called Kraft Food and Family.  Sometimes the recipes are kind of basic, but other times they’re great.  I’ve gotten several favorites from it so I don’t mind trying out their recipes.  Their picture for Almond Chicken and Rice in the Fall 2009 issue was particularly yummy looking, so I decided to give it a try, but of course I had to do it MY way.  Here’s my adapted version.

Almond Chicken and Rice


1 lb. chicken tenders, cut into small pieces

1/4 cup Kraft Tuscan-House Italian Dressing and Marinade

1 1/4 cups chicken broth

1/2 yellow onion, diced

1 clove garlic chopped

1/2 tsp. garlic powder

2 cups broccoli

1 cup instant white rice, uncooked

1/4 cup sliced almonds.

dash Tabasco soy sauce


Marinate chicken in 2 tablespoons dressing.  Store in fridge till ready to cook.  In a large nonstick skillet, cook chicken over medium heat.  When almost done, add the onion and garlic.  When golden and the sauce has cooked down, stir in the chicken broth, garlic powder and the rest of the dressing .  Bring to a boil.  Add the broccoli and cook for three minutes.  Add the almonds, soy sauce and rice, stir well and cover and set aside for 7-10 minutes, or till rice is soft. 

almond chicken and rice 002

Almond Chicken and Rice







The Verdict:  While this isn’t like a “wow” dish, it’s not bad.  It’s pretty good, I’d probably make it again.  It was a very easy and quick meal.  The original recipe called for the whole chicken breasts, but I don’t like having to cut into stuff while I’m eating if I don’t have to.  It also did not call for the onion, garlic or soy sauce.  That I added in as an extra.  The soy sauce was an afterthought because it was just lacking something.  My husband ate several servings though and he liked it, so I’m happy with the recipe!


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