| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Main dish, Poultry | 4 | Servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | lb | 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 Posted to MC-Recipe Digest V1 #916 by LinFields@aol.com on Nov 19, 1997
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