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.
Nutritional Facts per serving
CALORIES 471.1 CAL
FAT 9.6 G
SATURATED FAT 1.7 G
CHOLESTEROL 108.9 MG
SODIUM 1126.8 MG
CARBOHYDRATES 49.4 G
TOTAL SUGARS 6.8 G
DIETARY FIBER 5.1 G
PROTEIN 43.2 G
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (696g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 68 (12%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 140.8mg||43 %|
|Sodium 1763.4mg||61 %|
|Potassium 1488.1mg||39 %|
|Total Carbohydrate 53.4g||16 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 48g|
|Protein 70.9g||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: 578
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