||Place rice in a sauce pan and add boiling water and 1 tablespoon oil; return to a boil over medium high heat. Reduce heat to simmer, cover and cook for 18-20 minutes or until rice is tender and all liquid has been absorbed. Remove from heat and let stand 30 minutes.
TIP: Nutrition facts do not include protein shown in image.
||In a large saute pan, heat remaining oil. Add peppers and scallions and saute 2 minutes. Add cranberries, pecans and mustard and mix well. Stir in cooked rice and toss well to blend. Heat through. Mix in parsley and adjust seasonings.
||To serve, spoon 1 cup hot rice mixture onto a plate and top with 4 oz. chicken.