Ingredients
4 cups chicken broth2-1/2 cups uncooked long grain rice1 cup chopped onion4 garlic cloves, minced, divided1 teaspoon salt1/2 teaspoon ground turmeric1/4 teaspoon pepper1 bay leaf1 large green pepper, julienned3 green onions, sliced1 teaspoon minced parsley1 teaspoon dried thyme1/4 teaspoon hot pepper sauce2 tablespoons olive oil1 cup sliced fresh mushrooms2 medium tomatoes, chopped1 package (10 ounces) frozen peas1/2 pound fresh or frozen uncooked shrimp, peeled and deveined1 pound boneless skinless chicken breasts, thinly sliced2 tablespoons lemon juice1/2 cup calendula petals (about 12 blossoms)
Preparation
In a saucepan, combine broth, rice, onion, half of the garlic, salt, turmeric, pepper and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Meanwhile, in a skillet, saute the green pepper, onions, parsley, thyme, hot pepper sauce and remaining garlic in oil for 2 minutes. Add mushrooms. Cook until green pepper is crisp-tender. Add tomato and peas; heat through. Discard bay leaf; add rice mixture to vegetable mixture and keep warm over medium-high heat. In another skillet, cook and stir shrimp in lemon juice for 2 minutes. add chicken; cook until chicken is no longer pink and shrimp is fully cooked, about 3-5 minutes. Add rice and vegetables with calendula petals; toss.
