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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Turmeric lends flavor and a pretty golden color to this Spanish-style entree from our Test Kitchen. Havenât tried Arborio rice? Youâll love its creamy texture. Ingredients:
2 boneless skinless chicken thighs (about 1/2 pound), cut into chunks |
1/2 cup cubed fully cooked ham |
1/3 cup chopped onion |
1/3 cup julienned sweet red pepper |
1 tablespoon olive oil, divided |
1/2 cup uncooked arborio rice |
1/2 teaspoon ground turmeric |
1/2 teaspoon ground cumin |
1/2 teaspoon minced garlic |
1/8 teaspoon salt |
1 cup plus 2 tablespoons chicken broth |
3/4 cup frozen peas, thawed |
Directions:
1. In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons oil until chicken is browned on all sides. Remove with a slotted spoon.
2. In the same skillet, saute rice in remaining oil until lightly browned. Stir in the turmeric, cumin, garlic and salt. Return meat and vegetables to pan; toss lightly. Add broth; bring to a boil. Reduce heat to medium; cover and simmer for 30-35 minutes or until rice is tender. Stir in peas. Yield: 2 servings.
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