1 tablespoon vegetable oil 1 pound boneless, skinless, chicken breasts cut into thick strips 1 medium onion, chopped 1 medium green bell pepper, chopped 1 medium red bell pepper, chopped 1 clove garlic, minced 1 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon turmeric 1 cup uncooked rice 1 medium tomato, seeded & chopped 2 cups chicken broth
Heat oil in large skillet over medium heat. Cook chicken 8 to 10 minutes or until brown on all sides. Remove from pan. Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and turmeric. Cook 2 to 3 minutes or until vegetables are tender. Add rice and tomatoes; stir until rice is lightly browned. Add broth; bring mixture to a boil, place chicken pieces on top of mixture. Cover and simmer 20 minutes. To serve, fluff with fork stirring in chicken pieces.