Tangy Chicken and Rice with Peas

When I roast chicken, this recipe is one way I make use of leftover chicken. It is adapted from a Rachel Ray recipe. It has a tangy zip to it that keeps it from being a "Plain Jane" chicken & rice dish.

Ingredients:

2 medium onions, coarsely chopped
1/2 cup flat-leaf parsley
2 T. extra-virgin olive oil
2 cups long-grain brown basmati rice
3 1/2 cups chicken broth (I use Better Than Bouillon chicken base which is gluten-free and msg-free.)
1 pound leftover shredded chicken (or just put leftover chicken in until it looks right :)
Salt and freshly ground pepper
1 cup frozen peas, thawed
1/2 cup slivered almonds, lightly toasted
Juice of 1 lime

Directions:

1. Pulse the onions and parsley in a food processor until finely chopped. In a large, heavy saucepan, heat the olive oil over medium heat, add the onion mixture and cook for a few minutes. Stir in the rice and broth and bring to a boil. Lower the heat, cover and simmer for 45 minutes.
2. Add the shredded chicken to the rice along with the peas. Cover the rice and cook until heated through. Stir in the lime juice and half of the almonds. Season with salt and pepper to taste. Spoon into bowls and top with the remaining almonds.