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Subtle seasonings make this chicken and rice dish a favorite with all ages. Ingredients: 4
boneless skinless chicken breast halves (about 1-1/2 pounds total)
tablespoons olive oil
medium onion, chopped
cup chopped green bell pepper
clove garlic, minced
cup uncooked rice
teaspoon ground cumin
teaspoon ground turmeric
medium tomatoes, seeded and chopped
jalapeño pepper,* stemmed, seeded and minced
cups chicken broth
cup frozen peas, thawed
cup pimiento-stuffed olives, sliced
teaspoons capers, rinsed and drained
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
Sprinkle chicken with salt and black pepper. Heat oil in 3-quart pan over medium-high heat. Add chicken; cook 4 minutes on each side or until lightly browned. Remove chicken and set aside. Reduce heat to medium. Add onion, bell pepper and garlic; cook until vegetables are tender. Add rice; stir to coat with drippings. Add cumin, turmeric, tomatoes, jalapeño pepper and chicken broth. Bring to a boil. Place chicken on rice. Cover; reduce heat and simmer 25 minutes or until rice is tender and all liquid is absorbed. Sprinkle remaining ingredients over chicken. Turn off heat. Let stand, covered, 10 minutes.
Last edited by hopesNdreams; March 2nd, 2010 at 07:02 AM.