The turmeric, chicken broth, and sausage add layers of flavor to the rice. If you want to splurge, you can substitute a few crushed saffron threads for the turmeric.
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
How to Make It
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.
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.