| | Recipe via Meal-Master (tm) v8.02
Title: Turkey Spanish Rice
Categories: Main dish, Poultry
Yield: 2 servings
1/4 cup of onion, cut in pieces
1/4 cup of green pepper, chopped
2 tablespoon of celery, sliced
1/4 cup of rice, uncooked
1/4 cup of margarine
1/2 can of tomatoes (16-ounce can)
2/3 cup of turkey, cooked, diced (from Braised Turkey Drumsticks)
1/4 cup of water
1/4 teaspoon of chili powder
1/16 teaspoon of salt
1 dash of 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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