Turkey & Rice with Apricots & Chiles
Turkey and Rice with Apricots and Chiles recipe
Yield
6 servingsPrep
10 minCook
25 minReady
35 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups | long grain rice |
|
| 2 | teaspoons | margarine |
|
| 1 | cup |
onions
chopped |
|
| 2 | garlic cloves |
|
|
| 1 ¼ | cups | chicken broth |
|
| 1 | teaspoon |
cumin
ground |
|
| ¼ | teaspoon |
coriander
ground |
|
| ¼ | teaspoon |
allspice
ground |
|
| 10 |
apricots
quartered |
*
|
|
| 1 | tablespoon | green chili peppers, canned | |
| 1 | cup |
tomatoes
chopped |
|
| 1 | pound |
turkey breast
diced, or chicken |
|
Low in Saturated Fat, Trans-fat Free
Directions
Cook rice according to package directions.
Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch oven or similar large pot.
Cook over medium heat, stirring frequently, until onion is soft, 5 or 6 minutes.
If liquid begins to evaporate, add a bit more broth.
Stir in cumin, coriander and allspice.
Add remaining broth, apricots, chiles and tomato.
Stir to mix well. Reduce heat, cover and simmer 10 minutes, or until flavors are well-blended.
Stir in turkey and cook an additional 5 minutes.
Serve over rice, garnished with apricot strips, if desired.
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