This recipe is called
Chicken with Mushrooms and Pink Rice
1 onion, finely chopped
4 shallots, minced (I omitted this as we seldom use shallots, although they're good)
4 cloves garlic, minced
2 t. oil
1/2 lb. mushrooms, sliced (I used a can of sliced mushrooms)
1 cup raw rice, long grain
2 c. chicken broth
1/4 c. tomato sauce (I used home canned from our garden)
1 t. tumeric, 1/2 t. cumin and pepper to taste (Alan hates cumin so that was a no go)
1 package frozen green peas (10 oz. size)
3 c. diced cooked chicken
In a Dutch oven casserole, saute onion, shallots, and garlic in oil until they're transparent. Add mushrooms and continue cooking until mushrooms are tender and liquid is absorbed, about 5 minutes,.(no need to do that if you use canned mushrooms, just drain them well) Add the next group of ingredients except peas and chicken. Stir to mix well. Cover pan and simmer mixture over low-heat until rice is tender and liquid is absorbed (about 20 minutes) . Stir in the peas and chicken and heat through. Serves 4-5 people.
Mine was a bit dry after the 20 minutes so I added a little more tomato sauce to it when I put in the peas and chicken.
We get our chicken from Costco, chicken thighs. I cooked them earlier and took the meat off the bones, saving the broth.
Here is the front of the book, its by Renny Darling. She's published others and I do have one more called the Joy of Eating French Food which is equally tasty. I think I'll keep both of these as they're just so good!