| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Spanish | Main dish, Poultry | 2 | Servings |
INGREDIENTS
| 1/4 | c | Onion, cut in pieces |
| 1/4 | c | Green pepper, chopped |
| 2 | tb | Celery, sliced |
| 1/4 | c | Rice, uncooked |
| 1/4 | c | Margarine |
| 1/2 | cn | Tomatoes (16-ounce can) |
| 2/3 | c | Turkey, cooked, diced (from Braised Turkey Drumsticks) |
| 1/4 | c | Water |
| 1/4 | ts | Chili powder |
| 1/16 | ts | Salt |
| 1 | ds | Pepper |
| 1 | Bay leaf |
INSTRUCTIONS
2 servings of about 1 cup each 216 calories per serving 1. Cook vegetables and rice in margarine in a small saucepan until onion begins to brown--about 4 minutes. 2. Break up large pieces of tomatoes. Add tomatoes and remaining ingredients to rice mixture. 3. Bring to a boil. Reduce heat, cover, and cook slowly until rice is tender--about 25 minutes. Stir as needed to prevent sticking. 4. Remove bay leaf. * Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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