| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Turkey, Rice, Pasta, Main dish |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Turkey tenderloins, cut in 1-inch pieces |
| 1 |
tb |
Margarine or butter |
| 5 1/3 |
oz |
Pkg rice and pasta mix with oriental seasonings |
| 2 1/4 |
c |
Water |
| 1/8 |
ts |
Ground red pepper (cayenne) |
| 1 1/2 |
c |
Frozen corn |
| 1 |
c |
Frozen broccoli |
| 2 |
tb |
Chopped red bell pepper |
INSTRUCTIONS
1. Spray large nonstick skillet with nonstick cooking spray. Heat over
medium-high heat until hot. Add turkey; cook and stir until browned. Remove
trkey from skillet; cover to keep warm.
2. Melt margarine in same skillet. Add rice and pasta from package; cook
and stir 2 to 3 minutes or until light golden brown.
3. Add water, seasoning packet from rice and pasta mix, ground red pepper
and turkey. Bring to a boil. Reduce heat to a medium-low; cover and cook 15
minutes.
4. Add frozen vegetables; cover and cook 10 minutes. Uncover and add red
bell pepper; cook an additional 5 minutes or until turkey is no longer pink
and liquid is absorbed, stirring occasionally.
Nutrition Information Per Serving: 320 Calories, 5 g Fat, 790 mg Sodium
Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug
16, 1998
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