- 4 boneless, skinless chicken breast halves
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp olive oil
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup brown rice
- 1 14.5-ounce can diced tomatoes
- 1-3/4 cups chicken broth
- 1/4 tsp ground turmeric or paprika
- 1 bay leaf
- 1 cup frozen baby peas, thawed
- 1/2 cup chopped fresh basil
Season chicken with salt and pepper. In a large nonstick skillet over medium-high heat, brown chicken in oil, about 3 minutes per side. Transfer chicken to a plate.
Add bell pepper, onion, and garlic to pan and cook 5 minutes, until softened. Add rice and cook for 1 minute, stirring constantly. Stir in broth, tomatoes, turmeric, and bay leaf. Bring to a boil over high heat.
Reduce heat, cover and simmer for 25 minutes. Return chicken to pan and nestle into rice mixture. Cover and simmer 15 minutes longer. Stir in peas and cook until rice is done, about 5 minutes. Remove bay leaf.
Serve sprinkled with basil.
4 servings