| 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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