| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Chicken, Low-fat/low, Rice, Ethnic, Favorites |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Long-grain rice |
| 1 |
|
Onion — finely chopped |
| 3 |
|
Cloves garlic — minced |
| 2 |
tb |
Olive oil |
| 3 |
c |
Chicken broth |
| 1 1/2 |
lb |
Chicken breasts without skin |
|
|
Cut in 1/2" cubes |
| 1 |
|
Red bell pepper — cored |
|
|
Seeded,diced |
| 8 |
oz |
Tomato sauce |
| 4 |
oz |
Green chiles — diced |
| 1/2 |
ts |
Ground turmeric |
| 1/4 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Saffron threads |
INSTRUCTIONS
1. In a saucepan over medium heat, cook rice, onion, and garlic in oil,
stirring until onion and rice are golden, about 12 min.
2. Add chicken broth, chicken pieces, bell pepper, tomato sauce, chilies,
turmeric, salt, pepper, and saffron; stir to blend flavors.
3. Bake, uncovered, in a 400F oven until rice has absorbed all liquid and
top is golden brown, about 25 min.
Recipe By : Sunset - Jan 1996
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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