Turkey with apricots and chiles

6 servings

Ingredients

Quantity Ingredient
1½ cup Uncooked long-grain white rice
2 teaspoons Nondiet tub-style canola margarine or corn oil margarine
1 cup Chopped onion
2 Garlic cloves, minced
1¼ cup Defatted chicken broth, divided
1 teaspoon Ground cumin
¼ teaspoon Ground coriander
¼ teaspoon Ground allspice
10 Dried apricots, quartered
1 tablespoon Chopped canned green chiles
1 cup Chopped fresh tomato
1 pounds Cooked turkey breast meat, cut into bite-sized pieces
Apricots sliced into strips for garnish, if desired

Directions

Cook rice according to package directions.

Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch oven or similar large pot. Cook over medium heat, stirring frequently, until onion is soft, 5 or 6 minutes. If liquid begins to evaporate, add a bit more broth.

Stir in cumin, coriander and allspice. Add remaining broth, apricots, chiles and tomato. Stir to mix well. Reduce heat, cover and simmer 10 minutes, or until flavors are well-blended. Stir in turkey and cook an additional 5 minutes.

Serve over rice, garnished with apricot strips, if desired.

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