Middle Eastern Style Chicken Recipe

Ingredients 

Two 8.5-to-8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice 
1 tablespoon canola oil 
8 ounces fresh green beans, trimmed and halved on the diagonal 
1 large white onion, thinly sliced 
1 large red bell pepper, thinly sliced 
Kosher salt 
3/4 cup low-sodium chicken broth 
10 ounces shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken) 
3/4 teaspoon  ground cinnamon(I used1/2 tsp.)
1/4 cup fresh flat-leaf parsley leaves 
3 tablespoons toasted pine nuts

Directions: 

Prepare the rice according to package directions. Set aside. 

Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. 

Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt. 

Transfer to a platter, sprinkle with the parsley and pine nuts and serve. 

Source: I Like to Bake and Cook