Olive Rice Chicken

• 1 Tbsp. olive oil
• 1/2 chopped onion
• 1 lb. boneless chicken breast, cut into 1-inch pieces
• 1 tsp. ground cumin
• 13 large pimento-stuffed green olives, halved crosswise
• 1 tsp. dried cilantro
• 2 cloves garlic
• 1 red pepper
• 1 c. long grain rice
• 1 tsp. ground turmeric
• 2 c. fat-free reduced-sodium chicken broth
• 1 Tbsp. capers

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the garlic, onion and bell pepper. Cook 2 minutes. Add the chicken and cook 3 minutes. Stir in the rice, turmeric and cumin and cook 1 minute. Add the broth, olives and capers and bring to a boil. Cover and reduce heat. Simmer until broth has evaporated, about 17 minutes. Remove from heat and add cilantro.

olive oil, onion, chicken breast, ground cumin, green olives, cilantro, garlic, red pepper, long grain rice, ground turmeric, chicken broth, capers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22125 (may not work)