Curried Chicken Skillet Dinner

• 2 teaspoons brown sugar
• 2 teaspoons curry powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon pepper
• 4 boneless chicken breast halves, cut in bite-size pieces
• 14.5 ounces chicken broth or about 1 3/4 cups
• 1 1/2 cups orange juice
• 1 1/4 cups Long grained rice, uncooked
• 10 ounces Pkg frozen English Peas

Combine first 5 ingredients; sprinkle 1 tbsp seasoning mixture over chicken, tossing to coat. Reserve remaining seasoning mixture. Bring chicken broth, orange juice, rice and reserved seasoning mixture to a boil in a large non stick skillet. Add chicken; reduce heat, cover and simmer 15 minutes. Stir in peas; cover and simmer 10 minutes or until liquid is absorbed.
Yield: 4 servings
Source: Southern Living - Curry in a Hurry