Turkey, Bean, And Rice Skillet
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Bean, Leftover tu | 6 | Servings | |
INGREDIENTS
| 1/2 | t | Olive oil |
| 1 | lb | Turkey light meat, skinless |
| cooked | ||
| 1/2 | c | Onions, chopped |
| 1/2 | c | Bell peppers, chopped |
| 1/2 | c | Celery, sliced |
| 14 1/2 | oz | Crushed tomatoes |
| 15 | oz | Dark red kidney beans |
| undrained | ||
| 8 | oz | No-salt-added tomato sauce |
| 1/4 | c | Water |
| 2 | t | Chili powder |
| 1 | c | Long-grain rice |
| 1 | t | Salt |
| 3/4 | c | Low-fat monterey jack cheese |
| grated |
INSTRUCTIONS
Recipe by: Better Homes & Gardens, One Dish Meals Preparation Time: 0:10 In a skillet, heat oil over medium heat. Add turkey, onions, bell peppers, and celery. Cook until turkey is done and vegetables are tender. Stir in crushed tomatoes, kidney beans, tomato sauce, water, chili powder, and salt. Bring to a boil. Stir in rice. Cover and reduce heat. Simmer, stirring occasionally, 10 minutes or until rice is done. Sprinkle cheese on top.
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Nutrition (calculated from recipe ingredients)
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Calories: 554
Calories From Fat: 197
Total Fat: 22.1g
Cholesterol: 146.4mg
Sodium: 2017.3mg
Potassium: 954.7mg
Carbohydrates: 27.8g
Fiber: 6g
Sugar: 6.4g
Protein: 60.5g