Turkey with Apricots and Chiles

• 1 1/2 cups rice uncooked long-grain
• 2 teaspoons margarine nondiet tub-style canola margarine
• 1 cup onions chopped
• 2 each garlic cloves minced
• 1 1/4 cups chicken broth defatted, divided
• 1 teaspoon cumin ground
• 1/4 teaspoon coriander ground
• 1/4 teaspoon allspice ground
• 10 each apricots dried, quartered
• 1 tablespoon green chili peppers, canned
• 1 cup tomatoes fresh
• 1 pound turkey breast cut into bite-sized pieces
• 1 x apricots into strips for garnish, if desired

1. Cook rice according to package directions.
2. Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch oven or similar large pot.
3. Cook over medium heat, stirring frequently, until onion is soft, 5 or 6 minutes.
4. If liquid begins to evaporate, add a bit more broth.
5. Stir in cumin, coriander and allspice.
6. Add remaining broth, apricots, chiles and tomato.
7. Stir to mix well.
8. Reduce heat, cover and simmer 10 minutes, or until flavors are well-blended.
9. Stir in turkey and cook an additional 5 minutes.
10. Serve over rice, garnished with apricot strips, if desired.

rice, margarine nondiet, onions, garlic, chicken broth, cumin ground, coriander ground, allspice ground, apricots dried, green chili peppers, tomatoes, turkey

Taken from recipeland.com/recipe/v/turkey-apricots-chiles-33394 (may not work)