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Turkey, bean, & rice skillet
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| Artist: |
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| Categories: |
Cereals, Leftovers, Poultry, Skillet & Wok, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1/2
| tsp | Olive oil | | 1
| lbs | Turkey light meat, skinless | | | Cooked | | 1/2
| cup | Onions -- chopped | | 1/2
| cup | Bell peppers -- chopped | | 1/2
| cup | Celery -- sliced | | 14 1/2
| oz | Crushed tomatoes | | 15
| oz | Dark red kidney beans -- | | | Undrained | | 8
| oz | No-salt-added tomato sauce | | 1/4
| cup | Water | | 2
| tsp | Chili powder | | 1
| cup | Long-grain rice | | 1
| tsp | Salt | | 3/4
| cup | Low-fat Monterey Jack cheese | | | Grated |
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Procedures:
| 1 | In a skillet, heat oil over medium heat. | | 2 | Add turkey, onions, bell peppers, and celery. | | 3 | Cook until turkey is done and vegetables are tender. | | 4 | Stir in crushed tomatoes, kidney beans, tomato sauce, water, chili powder, and salt. | | 5 | Bring to a boil. | | 6 | Stir in rice. | | 7 | Cover and reduce heat. | | 8 | Simmer, stirring occasionally, 10 minutes or until rice is done. | | 9 | Sprinkle cheese on top. | | 10 | recipe by : better homes & gardens, one dish meals |
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