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Yield: Makes 4 servings.


    • 1 tablespoon vegetable oil
    • 1 pound boneless, skinless chicken breasts, cut into thick strips
    • 1 medium onion, chopped
    • 1 medium green pepper, chopped
    • 1 medium red pepper, chopped
    • 1 clove garlic, minced
    • 1 teaspoon chili powder
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon turmeric
    • 1 cup uncooked rice
    • 1 medium tomato, seeded and chopped
    • 2 cups chicken broth


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.

Nutrition Facts

    Calories 358   
    Total Fat 5g 
    Cholesterol 74mg 
    Sodium 1155mg 
    Total Carbohydrate 40g 
    Dietary Fiber 2g 
    Protein 36g

USA Rice Federation (


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