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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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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 47 (11%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 98.7mg||30 %|
|Sodium 584.5mg||20 %|
|Potassium 594.6mg||16 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 47.6g|
|Protein 44.2g||63 %|
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Calories per serving: 432
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