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Turkey With Apricots Chiles


1 1/2 cup uncooked long-grain white rice
2 tsp nondiet tub-style canola margarine, or corn oil marg
1 cup chopped onion
2 garlic cloves, minced
1 1/4 cup defatted chicken broth, divided
1 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp ground allspice
10 dried apricots, quartered
1 tbsp chopped canned green chiles
1 cup chopped fresh tomato
1 lb cooked turkey breast meat, cut into, bite-sized pieces
1 apricots sliced into strips for gar, nish, 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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