Ingredients:

1 tablespoon olive oil

1 pound chicken breast, chopped

1 cup chopped red bell pepper

1 cup chopped onion

2 teaspoon ground turmeric

1 teaspoon minced fresh ginger root

3 teaspoon minced garlic

4 cup chicken broth, low-sodium

3/4 cup uncooked rice

1 cup unsweetened coconut milk

1/4 cup chopped basil, fresh

Directions:

1. Place a large skillet pan on medium heat and drizzle with olive oil.
2. Cook chicken in pan for 3 minutes, stirring occasionally. Add bell pepper and onion and cook until veggies are crisp-tender. Add turmeric, ginger, garlic and stir until fragrant.
3. Add chicken broth and rice and bring to a boil. Reduce to simmer and then cover and let cook for 15 minutes.
4. Add coconut milk and basil and let cook for 3 more minutes. Taste to make sure the rice has cooked through. Serve warm.