Green Rice with Chicken,Peas and Almonds

Okay, this is the last recipe that I will try from Rachel Ray. Every time I cook one of hers, I am disappointed. It looked like a great recipe, but it wasn't. It was like the food they serve at the retirement community that I work at, bland and gummy. My son liked it and Dan did not think it was too bad, but he did not get seconds. I followed the recipe just as written, but it fell flat. It could have used some garlic, but I thought all that onion and lime would do the trick.

Green Rice with Chicken, Peas and Almonds

2 medium onions. coarsely chopped

1/2 cup flat leaf parsley

1/4 cup olive oil

2 cups long-grain

3 1/2 cups chicken broth

1 lb. chicken tenders, halved crosswise

salt and freshly ground pepper

1 cup frozen peas, thawed

1/2 cup slivered almonds, lightly toasted

Juice of 1 lime

Pulse the onions and parsley in a food processor until finely chopped. In a large, heavy saucepan, heat 2 tablespoons olive oil over medium heat, add the onion mixture and cook 3 minutes. Stir in the rice and broth and bring to a boil. Lower the heat, cover and simmer for 15 minutes.

Meanwhile, add the remaining 2 tablespoons olive oil to the skillet. Season the chicken with salt and pepper and add to skillet. Cook the chicken for about 3 minutes on each side. Add the rice along with the peas and half the almonds. Cover and cook until heated through, about 5 minutes. Stir in the lime juice; season with salt and pepper to taste. Spoon into bowls and top with remaining almonds.