Ingredients
|
2 1/2
|
lbs
|
boneless skinless chicken breasts
|
|
2
|
Tbsps
|
salad oil
|
|
2
|
cups
|
Blue Ribbon® White Rice
|
|
1
|
|
onion, chopped
|
|
2 1/2
|
cups
|
chicken broth
|
|
1
|
can
|
(16 oz.) tomatoes, undrained, chopped
|
|
1
|
cup
|
thick and chunky style salsa
|
|
1
|
Tbsp
|
garlic powder
|
|
1/2
|
tsp
|
ground turmeric
|
|
1
|
pkg
|
(10 oz.) frozen peas
|
|
1/2
|
cup
|
pimiento strips
|
|
1/2
|
cup
|
pitted ripe olives, sliced
|
Cooking Directions
In large skillet, brown chicken in oil, remove and keep warm. Add rice and onion to skillet; sauté 5-minutes, stirring occasionally. Add next five ingredients; bring to boil. Add chicken; cover and simmer 25-minutes. Stir in remaining ingredients; cook 5-minutes.