Rating: 3 stars
10 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 5
  • 4 star values: 1
  • 5 star values: 1

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.

David Bonom
Recipe by Cooking Light December 2006

Gallery

Lee Harrelson

Recipe Summary

Yield:
4 servings (serving size: 1 1/2 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

428 calories; calories from fat 24%; fat 11.5g; saturated fat 2.6g; mono fat 5.4g; poly fat 2.4g; protein 26.7g; carbohydrates 53.1g; fiber 4g; cholesterol 84mg; iron 5.2mg; sodium 891mg; calcium 60mg.
Advertisement
Advertisement