Categories: chicken

Ingredients

• 2 cups fat-free, less-sodium chicken broth
• 1/8 teaspoon ground turmeric
• 8 ounces turkey kielbasa, cut into 1/2-inch pieces
• 2 cups long-grain parboiled rice (such as Uncle Ben's)
• 2 teaspoons olive oil
• 8 ounces skinless, boneless chicken thighs, cut into bite-sized pieces
• 1 cup prechopped onion
• 1 cup prechopped green bell pepper
• 1/2 cup frozen green peas
• 1/4 cup sliced pitted stuffed manzanilla (or green) olives
• 1 tablespoon bottled minced garlic

Directions

1. Combine the first 3 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.

2. Heat olive oil in a large skillet over high heat. Add chicken pieces; cook 2 minutes or until browned, stirring occasionally. Add onion and bell pepper; sauté 4 minutes or until tender. Stir in peas, sliced olives, and garlic; sauté 1 minute. Add rice mixture; cook 1 minute or until thoroughly heated, stirring constantly.

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