Basmati Rice and Chicken

2 tsp. olive oil
1 onion, finely chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 1/2 cups Basmati rice
3 cups chicken broth
1/4 tsp. saffron, toasted
1/4 tsp. salt
1/8 tsp. turmeric (optional)
1 lb. skinless boneless chicken breast, cubed
3 Tbs. Italian parsley, finely chopped

Heat oil in a large skillet over medium high heat.  Add onion, peppers and garlic and saute until onion is translucent, about 5 minutes.  Stir in rice until well coated in oil.  Add broth, saffron, salt, freshly ground black pepper to taste and turmeric.  Bring to a boil over high heat; stir in chicken and 2 Tbsp of parsley; cover, reduce heat to low and simmer 15 minutes or until rice is tender and all liquid is absorbed.  Remove from heat and let stand 5 minutes.  Fluff with fork, and serve garnished with remaining parsley.
Makes 6 servings.

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