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
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
