A rice based dish with a rainbow bell pepper twist.
Ingredients
- 4 skinless chicken thighs
- 3 cups chicken stock
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 teaspoon ground turmeric
- 4 ounces fresh mushrooms, sliced
- 12 ounces uncooked white rice
- 3 tomatoes, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, thinly sliced
Directions
Step 1
In a large pot, boil chicken pieces in chicken stock, adding onion and garlic to stock before boiling. When chicken is cooked through, remove from stock and set aside. Add turmeric and stir in, then set stock aside.
Step 2
In a large skillet, heat oil. Add mushrooms and saute for 1 minute. Add rice, stir for 2 minutes, then add stock. Let all simmer gently for 20 minutes. In the meantime, skin and slice tomatoes and add to pilaf mixture. Cut cooked chicken into bite size pieces and add to the skillet, along with the red, green and yellow bell peppers. Stir all together and simmer over low heat, stirring, until all liquid is absorbed and rice is separate and fluffy.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 467 | |
% Daily Value * | |
Total Fat4g | 6% |
Saturated Fat1g | 6% |
Cholesterol58mg | 19% |
Sodium551mg | 24% |
Total Carbohydrate83g | 30% |
Dietary Fiber5g | 18% |
Total Sugars8g | |
Protein23g | |
Vitamin C165mg | 825% |
Calcium69mg | 5% |
Iron6mg | 31% |
Potassium892mg | 19% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this