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1
Have all of the ingredients measured out and ready before starting this recipe.
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2
In an extra large nonstick frying pan or a dutch oven, put the olive oil and pine nuts.
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3
Heat over medium heat, stirring frequently, because pine nuts can easily burn.
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4
When the pine nuts are light brown, add the angel hair pasta.
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5
Do not use a pasta that is any thinner, or it may cook too quickly and get mushy.
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6
When the pasta is light brown, add the rice and stir until all of the grains are coated with oil, about one minute.
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7
This will help keep the rice grains separated when cooking.
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8
Add the chicken broth, salt, pepper and garlic powder and increase heat to high.
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9
Bring the mixture to a boil.
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10
Cover, reduce heat to very low and cook for 20 minutes.
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11
Meanwhile, either break or cut the chicken into small chunks or you can also shred it.
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12
After 20 minutes, check to make sure that the rice is tender and all of the water has evaporated.
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13
Turn off heat.
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14
Stir the peas into the rice and check for salt.
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15
Top with the chicken and serve.
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16
Variation: Just before adding the liquid, stir in 1/4 teaspoon cinnamon and 1-2 teaspoons Arabic Spice Mixture (aka 7 Spice Mixture) or allspice can be substituted.
