Ingredients:

1 cup cooked Urban Accents Wild Bayou Rice
2 tsp extra-virgin olive oil
2 boneless, skinless chicken breasts, cut into chunks
4 Tbsp butter
3/4 cup chopped onion
1/2 cup silvered almonds
1/3 cup flour
1 Tbsp Urban Accents Cajun Street
2 cups chicken broth
1 cup cream
1 2-oz jar diced pimiento
2 Tbsp finely chopped parsley

Directions:

Rinse rice and drain.  In large saucepan, cover rice with 3 cups water and bring to a boil.  Reduce heat and simmer covered for 45 minutes.  The rice will burst when tender.  Drain off excess water and set aside.  In medium skillet heat oil over medium heat and brown chicken breast chunks on all sides; set aside. 

Preheat oven to 375°F.  Melt butter in large skillet over medium heat.  Add onion and almonds; cook until almonds begin to brown lightly, about 4 minutes.  Stir in flour and Cajun Street; blend well.  Add broth and cream; mix well and cook until thickened and bubbly, about 5 minutes.  Remove from heat and stir in pimiento and parsley.  Add in cooked chicken and rice and spoon into a buttered 2-quart casserole dish.  Bake for 30 minutes or until heated through.