| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Leftover tu, Pasta/rice |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Chicken broth |
| 1 |
ts |
Basil |
| 1/4 |
ts |
Garlic powder |
| 1/4 |
ts |
Hot pepper sauce |
| 14 1/2 |
oz |
Stewed tomatoes |
| 2 |
c |
Long-grain white rice, cooked |
| 1 |
c |
Frozen green peas, thawed |
| 2 |
c |
Turkey light meat, skinless, cooked and cubed |
INSTRUCTIONS
In medium saucepan mix broth, basil, garlic powder, hot pepper sauce and
tomatoes. Over medium-high heat, heat to a boil. Stir in rice. Reduce heat
to low. Cover and cook 20 minutes. Stir in peas and turkey. Cover and cook
5 minutes more or until rice is done and most of liquid is absorbed.
Per serving: 513 Calories; 4g Fat (7% calories from fat); 30g Protein; 88g
Carbohydrate; 50mg Cholesterol; 1166mg Sodium
Recipe by: Kraft Creative Kitchens
Posted to TNT - Prodigy's Recipe Exchange Newsletter by matejka@bga.com
(Anita A. Matejka) on Mar 5, 1997.
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