2 c. fat-free, less-sodium chicken broth
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.