Colorful Three Pepper Pilaf

Begin by boiling chicken pieces in chicken broth, adding onions and garlic to the stock before it reaches a boil. Once the chicken is fully cooked, remove it from the broth and set aside. Stir in turmeric, then set the broth aside for later use.

In a separate skillet, heat oil and sauté mushrooms for about 1 minute. Add rice to the skillet and stir for 2 minutes. Next, pour in the prepared stock and let it simmer gently for 20 minutes. While it cooks, peel and slice the tomatoes, adding them to the pilaf mixture. Cut the cooked chicken into bite-sized pieces and add them to the skillet, along with the chopped red, green, and yellow bell peppers. Stir everything together, and simmer on low heat, stirring occasionally, until the rice is fluffy and all liquid is absorbed.