1/8 t. ground turmeric
8 ounces turkey kielbasa, cut into 1/2-inch pieces
2 c. long-grain parboiled rice
2 t. olive oil
8 ounces cooked chicken breasts, cut into bite-sized pieces
1 c. chopped onion
1 c. chopped green pepper
1/2 c. frozen peas
1/4 c. sliced pitted stuffed manzanilla (or green) olives
1 T. minced garlic
Combine the first three ingredients in a medium saucepan; bring to a boil. Stir in rice. Cover; reduce heat, and simmer 5 minutes. Remove from heat; let stand for 5 minutes.
Heat olive oil in a large skillet over high heat. Add chicken pieces; cook 2 minutes or until browned, stirring occasionally. Add onion and pepper; saute 4 minutes or until tender. Stir in peas, sliced olives, and garlic; saute 1 minutes. Add rice mixture; cook 1 minute or until thoroughly heated, stirring constantly.
1 comment:
so here are my changes: first, i used one can of 14.5 ounces of the chicken broth and that was perfect. i did use the parboiled rice, but not sure if it would be different if i used just regular white rice. mostly this is because i don't really know what parboiled rice is. we didn't use the olives. everything else as typed. it turned out great! it had veggies, which is great for us. it made four servings, and so we should get left overs out of it. it was pretty fast and easy to do.
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