Chicken in Spanish Rice With Garbanzos & Sun-Dried Tomatoes

From the Moderation Diet Cookbook. This dish has all the ingredients I love and I will be trying it very soon.

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 3  lbs chicken, cut into serving pieces and sprinkled with garlic & onion powder, turmeric and ground cumin
• 2 1⁄2 cups chicken broth
• 1  cup rice
• 1  teaspoon turmeric
• 1⁄2 teaspoon cumin, ground
• 2  teaspoons  oil
• 1 (1 lb) can garbanzo beans, rinsed and drained
• 1  onion, chopped (small)
• 2  garlic cloves, chopped
• 3  sun-dried tomatoes, chopped (I would add more, but that's my taste)
•  pepper

Directions

1. Place chicken in a 9 x 13 inch baking pan and baste with 1/2 cup broth. Bake at 350 degrees for 1 hour, basting now and then with the juices in the pan. Meanwhile, in a dutch oven casserole, stir in remaining ingredients, cover pan and simmer mixture for 30 minutes, or until rice is tender and liquid is absorbed. Serve rice on a large serving platter with chicken on top.