Chipotle Cashew Chicken With Brown Rice

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 tablespoon extra virgin olive oil (EVOO)

1 tablespoon butter

1 large onion, 1/4 finely chopped, 3/4 thinly sliced

2 cups quick-cooking brown rice

4 cups chicken stock

2 tablespoons vegetable oil

2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces

2 tablespoons grill seasoning blend, such as McCormick brand Montreal Steak Seasoning

2-3 tablespoons Tamari (dark soy sauce)

4 cloves garlic, chopped

1 red bell pepper, seeded and thinly sliced

10-12 water chestnuts, whole

1 cup frozen green peas

3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle; or substitute 1 1/2 tablespoons ground chipotle powder

1 tablespoon ground cumin (a palmful)

2-3 tablespoons honey (2 healthy drizzles)

1/4-1/3 cup real maple syrup (eyeball it)

2-3 tablespoons chopped cilantro or parsley leaves (your preference)

1 cup raw cashews

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