Thirty Minute Chicken and Rice

Melt butter or margarine in a large skillet over medium heat, then add the chopped onion and minced garlic, stirring frequently until the onion becomes translucent, about 3-4 minutes.

Add the uncooked rice to the skillet, stirring constantly to coat it with the butter and toast lightly for about 2 minutes.

Sprinkle the ground white pepper and ground turmeric over the rice, stirring well to distribute the spices evenly.

Pour the chicken broth into the skillet, bringing the mixture to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until the rice is almost tender and most of the liquid is absorbed.

Stir in the cooked chicken cubes, sliced mushrooms, and chopped green pepper, mixing gently to combine.

Cook uncovered for 2-3 minutes, stirring occasionally, until the mushrooms and green pepper are heated through but still have some texture.

Add the tomato wedges to the skillet and fold them in gently, cooking for 1-2 minutes just until warmed through.

Taste and adjust seasonings if needed, then serve immediately while hot.