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
Reviews
☆☆☆☆☆
This was so delish!!! Lots of flavor...I did add a little cheese, but great either way.
kathycallanan-writer
☆☆☆☆☆
Very good, excellent flavor, matches exactly what I'm used to from the local Mexican restaurant.
Find any recipe, add your own, make grocery lists easily from recipes. Enter any 3 ingredients and BigOven will tell you what you can make. It's free! (4.5/5 stars)