- Spray a large skillet with cooking spray, add chicken and cook over medium-high heat 5-7 minutes, stirring occasionally.
- Remove chicken from pan.
- Add oil, bell peppers and onions to skillet ? stir well and cook 5 minutes until onions begin to become translucent.
- Add tomatoes, peas, garlic, parsley and saffron or Turmeric. Stir and cook 2 minutes more.
- Reduce to medium low-heat, add broth and chicken, stir well and cover.
- Simmer for 20 minutes.
- Add rice, mix well and heat until warmed through.
Leftover ingredients? Use them in these recipes!
- Allspice-Rubbed Pork Tenderloin with Cinnamon Apples
- Black-eyed Pea, Corn and Rice Salad
- Crockpot Greek Chicken with Lemon Potatoes
- Baked Chicken Strips with Microwave Green Beans
- Meatloaf with Black-Eyed Peas
- Caribbean Pink Beans
- Chicken Paella
- Oven-Fried Chicken with Roasted Potato Wedges
- Lemon Chicken and Cinnamon Glazed Root Vegetables
- Jerk Pork Sandwiches with Mango Sauce
- Salmon Bake with Creamy Cucumber Sauce
- Creamy Spinach Feta Dip
- Simple Persian Salad
- Zucchini Salad
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 5.5 g
- Saturated Fat
- 1.0 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 1.5 g
- Monounsaturated Fat
- 2.5 g
- 48 mg
- 113 mg
- 628 mg
- 57 g
- 7 g
- 24 g
- 43 mg
Recipe copyright © 2014 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
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