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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Try a Texas take on this cool-weather comfort food by serving it over rice with warm corn bread sticks on the side. Ingredients:
1 (3 1/2-ounce) bag boil-in-bag long-grain rice |
1 tablespoon vegetable oil |
1 cup chopped onion |
3/4 cup chopped green bell pepper |
1/2 pound ground turkey breast |
1 tablespoon chili powder |
1 teaspoon worcestershire sauce |
1/2 teaspoon ground cumin |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (15-ounce) can kidney beans, rinsed and drained |
1 (14.5-ounce) can mexican-style stewed tomatoes with jalapeño peppers and spices, undrained |
1 (5.5-ounce) can tomato juice |
1/4 cup (1 ounce) preshredded reduced-fat cheddar cheese |
Directions:
1. Cook rice according to package directions, omitting salt and fat.
2. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and turkey, and cook 3 minutes or until done, stirring to crumble. Stir in chili powder and the next 8 ingredients (chili powder through tomato juice); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Serve over rice, and sprinkle with cheese.
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