Turkey spanish rice

Yield: 2 Servings

Measure Ingredient
¼ cup Onion, cut in pieces
¼ cup Green pepper, chopped
2 tablespoons Celery, sliced
¼ cup Rice, uncooked
¼ cup Margarine
½ can Tomatoes (16-ounce can)
⅔ cup Turkey, cooked, diced (from Braised Turkey Drumsticks)
¼ cup Water
¼ teaspoon Chili powder
1/16 teaspoon Salt
1 dash Pepper
1 Bay leaf

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

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