Source of Recipe
2 tablespoons olive oil
1 cup chopped onion
1 large red sweet pepper, cut into thin strips
12 ounces skinless, boneless chicken breast halves, cut into bite-size strips
1 clove garlic, minced
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1 3/4 cups instant brown rice
1 14 1/2-ounce can reduced-sodium chicken broth
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon black pepper
2 medium tomatoes, seeded and chopped
1 cup frozen peas
1. In a large skillet heat oil over medium heat. Add onion and sweet pepper; cook and stir about 4 minutes or until onion is tender.
2. Add chicken, garlic, paprika, and turmeric. Cook and stir until chicken is brown. Stir in uncooked rice, broth, water, salt, and black pepper.
3. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove from heat. Stir in tomatoes and peas. Cover and let stand for 5 minutes before serving. Makes 4 servings.
Nutritional facts per serving
calories: 333, total fat: 9g, saturated fat: 1g, monounsaturated fat: 5g, polyunsaturated fat: 1g, cholesterol: 49mg, sodium: 506mg, carbohydrate: 37g, total sugar: 5g, fiber: 6g, protein: 27g, vitamin A: 0%, vitamin C: 176%, calcium: 3%, iron: 9%, starch: 2diabetic exchange, vegetables: 1diabetic exchange, lean meat: 2.5diabetic exchange