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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 can (6 1/2 ounces) turkey, flaked and drained |
1 can (8 ounces) sliced mushrooms, drained |
1 cup broccoli florets or sliced zucchini |
1 cup white rice |
1 tablespoon vegetable oil |
1/4 cup chopped red bell pepper |
1/4 cup grated parmesan or cheddar cheese |
2 cans (10 3/4 ounces each) reducedsodium canned chicken broth |
Directions:
1. Heat oil in a large, nonstick skillet over mediumhigh heat. Stir in rice and cook until golden brown. Stir in chicken broth and bring to a boil. Reduce heat to low, stir one more time, cover and cook for 15 minutes.
2. Add broccoli, mushrooms, red pepper and turkey. Cover pan and cook for 5 minutes, until all liquid has been absorbed and the rice and vegetables are tender. Toss with grated cheese just before serving.
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