Chicken breasts (boneless, skinless) cut into thick strips
1
md
Onion; chopped
1
md
Green pepper; chopped
1
md
Red pepper; chopped
1
Garlic clove; minced
1
ts
Chili powder
1/2
ts
Ground cumin
1/2
ts
Salt
1/2
ts
Ground black pepper
1/4
ts
Turmeric
1
c
Uncooked rice
1
md
Tomato; seeded & chopped
2
c
Chicken broth
INSTRUCTIONS
Heat oil in large skillet over medium heat. Cook chicken 8 to 10 minutes
or until brown on all sides. Remove from pan. Add onion, green pepper,
red pepper, garlic, chili powder, cumin, salt, pepper and turmeric. Cook
2 to 3 minutes or until vegetables are tender. Add rice and tomatoes;
stir until rice is lightly browned. Add broth; bring mixture to a boil,
place chicken pieces on top of mixture. Cover and simmer 20 minutes. To
serve, fluff with fork stirring in chicken pieces.
Each serving provides:
* 358 calories
* 35.8 g. protein
* 4.9 g. fat
* 40.3 g. carbohydrate
* 2.1 g. dietary fiber
* 74 mg. cholesterol
* 1155 mg. sodium
Source: The Many Nationalities of Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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