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Title: Turkey with Apricots & Chiles
Categories: Side dish
Yield: 6 Servings

1 1/2cUncooked long-grain white rice
2tsNondiet tub-style canola margarine or corn oil margarine
1cChopped onion
2 Garlic cloves, minced
1 1/4cDefatted chicken broth, divided
1tsGround cumin
1/4tsGround coriander
1/4tsGround allspice
10 Dried apricots, quartered
1tbChopped canned green chiles
1cChopped fresh tomato
1lbCooked turkey breast meat, cut into bite-sized pieces
  Apricots sliced into strips for garnish, if desired

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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