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1. Heat the oil in a large nonstick skillet over
medium-high heat.
2. Add the garlic, onion, and bell pepper; cook 2
minutes.
3. Add the chicken and cook 2 minutes longer.
4. Stir in the rice, turmeric, and cumin; cook
and 1 minute.
5. Add the chicken broth, salt, and pepper; bring
to a boil.
6. Cover, reduce heat, and simmer until broth has
evaporated (about 15 minutes).
7. Remove from heat and stir in the parsley.
Makes 4 servings.
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