Chipotle Cashew Chicken with Brown Rice – Rachael Ray

Ingredients

• 1 tablespoon extra virgin olive oil (EVOO)
• 1 tablespoon butter
• 1 large onion, 1/4 finely chopped, 3/4 thinly sliced
• 2 cups quick-cooking brown rice
• 4 cups chicken stock
• 2 tablespoons vegetable oil
• 2 pounds chicken meat: tenders, boneless, skinless breasts or boneless, skinless thighs, cut into 2-inch pieces
• 2 tablespoons grill seasoning blend, such as McCormick brand Montreal Steak Seasoning
• 2-3 tablespoons Tamari (dark soy sauce)
• 4 cloves garlic, chopped
• 1 red bell pepper, seeded and thinly sliced
• 10-12 water chestnuts, whole
• 1 cup frozen green peas
• 3 tablespoons chipotle in adobo (2 peppers and their sauce), available in cans on the international foods aisle; or substitute 1 1/2 tablespoons ground chipotle powder
• 1 tablespoon ground cumin (a palmful)
• 2-3 tablespoons honey (2 healthy drizzles)
• 1/4-1/3 cup real maple syrup (eyeball it)
• 2-3 tablespoons chopped cilantro or parsley leaves (your preference)
• 1 cup raw cashews