Turkey, bean, and rice skillet
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | teaspoon | Olive oil |
| 1 | pounds | Turkey light meat, skinless cooked |
| ½ | cup | Onions; chopped |
| ½ | cup | Bell peppers; chopped |
| ½ | cup | Celery; sliced |
| 14½ | ounce | Crushed tomatoes |
| 15 | ounces | Dark red kidney beans undrained |
| 8 | ounces | No-salt-added tomato sauce |
| ¼ | cup | Water |
| 2 | teaspoons | Chili powder |
| 1 | cup | Long-grain rice |
| 1 | teaspoon | Salt |
| ¾ | cup | Low-fat monterey jack cheese grated |
Directions
Recipe by: Better Homes & Gardens, One Dish Meals Preparation Time: 0:10 In a skillet, heat oil over medium heat. Add turkey, onions, bell peppers, and celery. Cook until turkey is done and vegetables are tender. Stir in crushed tomatoes, kidney beans, tomato sauce, water, chili powder, and salt. Bring to a boil. Stir in rice. Cover and reduce heat. Simmer, stirring occasionally, 10 minutes or until rice is done. Sprinkle cheese on top.