1.Put tomatoes (with juice) in food processor and process until coarsely chopped. Set aside.
2.Heat oil in large heavy frying pan over medium-high heat. Season chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Brown chicken breasts about 3 minutes per side. Transfer to plate.
3.Add bell pepper, onion, and garlic to pan and cook until softened, 5 minutes. Add rice and cook, stirring, about 1 minute. Stir in stock, chopped tomatoes, turmeric, bay leaf, and remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bring to a boil over high heat.
4.Reduce heat to medium-low, cover pan, and simmer 25 minutes.
5.Return chicken to pan and nestle into rice mixture. Cover and simmer 15 minutes longer.
6.Stir in peas and cook until rice is done, 5 minutes. Remove bay leaf. Serve sprinkled with basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (576g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 659 | ||
Calories from Fat: 95 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 149.5mg | 46 % | |
Sodium 773.4mg | 27 % | |
Potassium 1327mg | 35 % | |
Total Carbohydrate 65.2g | 19 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 60.9g | ||
Protein 71g | 101 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 659
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