Serves: 4
Total Calories: 430
Bring broth to boil; add rice. Cover and simmer on lowest heat 8-10 minutes. While it simmers, sauté onion and garlic in the oil. Add remaining ingredients to the onion/garlic mixture, and cook for just a few minutes—just until the vegetables are tender-crisp. Serve the turkey mixture on top of the rice.
Note: This dish can be made extra hot and spicy by the kind of picante sauce you use. Green bell pepper can be substituted for red, but the red pepper makes this a beautiful dish, plus it ups the beta carotene a tremendous amount. Also, you can use leftover cooked chicken or turkey. I like to bake a small turkey just to have meat available for dishes like this.
Variation: Try thin carrot slices and bite-sized pieces of cauliflower. Be creative. Enjoy!
This Simply Southwest recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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