Jambalaya #4
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Olive oil |
| 3 | cups | Turkey light meat; skinless |
| Nd cubed | ||
| ½ | cup | Onions; chopped |
| ½ | cup | Bell peppers; chopped |
| 1 | Clove garlic; minced | |
| 28 | ounces | Crushed tomatoes |
| 1 | cup | Water |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ¾ | cup | Long-grain rice |
Directions
From: matejka@... (Anita A. Matejka) Date: Thu, 16 May 1996 08:37:25 +0100 Recipe by: Cooking Cleverly, Using Your Gas Range Efficiently In a saucepan, heat oil over medium flame. Add turkey, onions, bell peppers, and garlic. Cook until turkey is no longer pink and vegetables are tender. Stir in crushed tomatoes, water, salt, black pepper, and rice. Cook, covered over low flame about 35 minutes or until rice is done.
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