1. Have all of the ingredients measured out and ready before starting this recipe. 2. In an extra large nonstick frying pan or a dutch oven, put the olive oil and pine nuts. 3. Heat over medium heat, stirring frequently, because pine nuts can easily burn. 4. When the pine nuts are light brown, add the angel hair pasta. 5. Do not use a pasta that is any thinner, or it may cook too quickly and get mushy. 6. When the pasta is light brown, add the rice and stir until all of the grains are coated with oil, about one minute. 7. This will help keep the rice grains separated when cooking. 8. Add the chicken broth, salt, pepper and garlic powder and increase heat to high. 9. Bring the mixture to a boil. 10. Cover, reduce heat to very low and cook for 20 minutes. 11. Meanwhile, either break or cut the chicken into small chunks or you can also shred it. 12. After 20 minutes, check to make sure that the rice is tender and all of the water has evaporated. 13. Turn off heat. 14. Stir the peas into the rice and check for salt. 15. Top with the chicken and serve. 16. Variation: Just before adding the liquid, stir in 1/4 teaspoon cinnamon and 1-2 teaspoons Arabic Spice Mixture (aka 7 Spice Mixture) or allspice can be substituted. ---------------------------------------------------------------------------
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