|Mexican Turkey Rice
1 pound Fully-Cooked Oven-Roasted Turkey Breast, cut into 1/4-inch cubes
1 can (16 ounces) low-salt stewed tomatoes, coarsely chopped
1/2 cup reduced-sodium chicken bouillon
1/2 cup chopped onion
1/3 cup long-grain rice
1 clove garlic, minced
1/3 cup chopped green bell pepper
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon dried oregano leaves
1/8 teaspoon crushed red pepper
1. In a large nonstick skillet, cook and stir onion, rice and garlic in oil over medium-high
heat 3 to 4 minutes or until rice is lightly browned.
2. Stir in tomatoes, bouillon, chili powder, oregano and crushed red pepper. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes.
2. Stir in bell pepper and turkey. Cover; cook 3 to 4 minutes or until mixture is heated through.
Makes 6 servings