1 lb boneless chicken breast cut into 1-inch pieces
1 tsp ground cumin
13 large pimento-stuffed green olives halved crosswise
1 tsp dried cilantro
2 cloves garlic
1 red pepper
1 c long grain rice
1 tsp ground turmeric
2 c fat-free reduced-sodium chicken broth
1 Tbsp capers
Directions
Heat the oil in a large nonstick skillet over medium-high heat Add the garlic onion and bell pepper Cook 2 minutes Add the chicken and cook 3 minutes Stir in the rice turmeric and cumin and cook 1 minute Add the broth olives and capers and bring to a boil Cover and reduce heat Simmer until broth has evaporated about 17 minutes Remove from heat and add cilantro
