Creole Skillet Dinner

4 C Chicken Broth
2-1/2 C Uncooked Long Grain Rice
1 C Chopped Red Onion
1-1/2 tsp minced garlic, divided
1-1/4 tsp Chili Powder
1 tsp Salt
1/4 tsp Pepper
1 Red Pepper, julienned
1 Green Pepper, julienned
2 Green Onions, sliced
1 tsp minced fresh Parsley
1/2 tsp Dried Basil
1/2 tsp Dried Thyme
1/4 tsp Hot Pepper Sauce
2 Tbs Butter
1 Tomato, chopped
1 Cup Frozen Peas
1 Lb Boneless Skinless chicken, sliced
2 Tbs Lemon Juice
1/3 C Sliced Almonds

In a saucepan, bring the broth, rice, onion, 1 tsp garlic, chili powder, salt, and pepper to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.

In a large skillet cook and stir the peppers, onions, parsley, basil, thyme and hot pepper sauce and remaining garlic in butter over medium heat until peppers are crisp and tender. Add tomato and peas; heat through. Remove from the heat. Add rice; keep warm.

In another skillet, cook and stir chicken in lemon juice over medium-high heat until chicken juices run clear. Add to rice mixture; toss. Sprinkle with almonds.