Yield: 2 Servings
|¼ cup||Onion, cut in pieces|
|¼ cup||Green pepper, chopped|
|2 tablespoons||Celery, sliced|
|¼ cup||Rice, uncooked|
|½ can||Tomatoes (16-ounce can)|
|⅔ cup||Turkey, cooked, diced (from Braised Turkey Drumsticks)|
|¼ teaspoon||Chili powder|
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