1 1/2 c  Uncooked long-grain white

           -rice
      2 ts Nondiet tub-style canola

           -margarine or corn oil
           -margarine
      1 c  Chopped onion

      2    Garlic cloves, minced

  1 1/4 c  Defatted chicken broth,

           -divided
      1 ts Ground cumin

    1/4 ts Ground coriander

    1/4 ts Ground allspice

     10    Dried apricots, quartered

      1 tb Chopped canned green chiles

      1 c  Chopped fresh tomato

      1 lb Cooked turkey breast meat,

           -cut into bite-sized pieces
           Apricots sliced into strips
           -for garnish, 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.