Step 1

In a large skillet, saute the chicken, ham, onion and red pepper in 2 teaspoons olive oil. Cook until the chicken is browned on all sides. Remove the mixture to a bowl using a slotted spoon.

Step 2

In the same skillet, saute the rice in the remaining 1 teaspoon oil until lightly browned. Stir in the turmeric, cumin, garlic and salt.

Step 3

Return the meat and vegetable mixture to the skillet, lightly tossing to combine. Pour in the broth. Bring the mixture to a boil, then reduce the heat to medium. Cover the skillet and simmer until the rice is tender, 30 to 35 minutes. Stir in the peas.