| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
|
Bean, Leftover tu |
6 |
Servings |
INGREDIENTS
| 1/2 |
ts |
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 |
ts |
Chili powder |
| 1 |
c |
Long-grain rice |
| 1 |
ts |
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.
A Message from our Provider:
“We simply prepare ourselves. God fills us.”