Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Onion; diced 1/2 c Red bell pepper; diced
1 tb Olive oil 3/4 c Baby lima beans; cooked
1 c Rice; long-grain, uncooked 3/4 c Red kidney beans; cooked
1/4 ts Chili powder 1 Chicken breast; cooked
1/8 ts Turmeric . shredded
Cinnamon stick; 1/2-inch 1 sm Smoked spicy sausage (turkey
3 1/2 c Chicken broth; defatted . or cajun); cut into small
Salt pepper to taste . pieces (optional)
2 ts Lime zest; grated 2 tb Cilantro or parsley; chopped
1/2 lb Sugar snap peas; blanched 6 Lime wedges for garnish

Place the onion and olive oil in a heavy saucepan. Cook over low
heat, stirring, for 10 minutes, or until the onion is wilted. Add
the rice and spices; stir to coat. Add the broth, bring to a boil,
stir and reduce the heat to medium low and simmer, uncovered, for 20
minutes until the rice is tender. Fluff with a fork and transfer to
a large bowl. Season with salt, pepper and lime zest.

Toss in the peas, red bell pepper and the beans. Add the shredded
chicken, sausage and cilantro. Adjust the seasonings and pack in
small containers. Serve at room temperature with lime wedges.

Nutritional Information: per serving: 303 calories, 6g fat, 21mg
cholesterol

** Dallas Morning News -- Sunday insert Parade Magazine
September 24, 1995 **

Posted by The WEE Scot -- paul macGregor
Submitted By PAUL MACGREGOR On 10-15-95

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