| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Tex-Mex |
Vegetables, Rice, Main dish, Tex-mex |
6 |
Servings |
INGREDIENTS
|
|
WALDINE VAN GEFFEN |
|
|
VGHC42A—– |
| 1 |
tb |
Oil |
| 1 |
md |
Onion — chopped |
| 10 |
ml |
Garlic — minced |
| 2 |
c |
Turkey; cooked — cubed |
| 2 |
c |
Cooked wild rice |
| 15 |
oz |
Can Great Northern beans — |
|
|
Drained |
| 11 |
oz |
Can white corn |
| 2 |
cn |
Diced green chilies — 4oz |
|
|
Ea |
| 14 1/2 |
oz |
Chicken broth |
| 1 |
ts |
Ground cumin |
|
|
Hot pepper sauce to taste |
| 6 |
oz |
Monterey Jack — shredded |
INSTRUCTIONS
Heat oil in large pan over medium heat; add onion and garlic. Cook until
tender. Add turkey, rice, beans corn, chilies, broth and cumin. Cover and
simmer over low heat to serving temperature. Stir in hot pepper sauce.
Serve with cheese.
Recipe By :
From: Date: 05/29
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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