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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|Serving Size: 1 Serving (463g)|
|Recipe Makes: 4|
|Calories from Fat: 49 (11%)|
|Amt Per Serving||% DV|
|Total Fat 5.4g||7 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 98.7mg||30 %|
|Sodium 588.1mg||20 %|
|Potassium 782.3mg||21 %|
|Total Carbohydrate 53.1g||16 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 50.5g|
|Protein 45g||64 %|
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Calories per serving: 453
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