1 c long-grain white rice, uncooked
1 tbsp vegetable oil
1 c chopped onion
1/2 c chopped celery
1/2 Medium green bell pepper, seeded and chopped (about 1/2 c)
3 Cloves fresh garlic, minced
2 (15-oz) cans mild red beans in chili sauce, undrained
1 tsp ground cumin
1/4 tsp salt
1/4 tsp hot pepper sauce
2 c COOKED TURKEY, chopped
2 tbsp chopped fresh parsley
Cook rice according to package directions.
Heat oil in large heavy skillet over medium-high heat. Add onions, celery, bell peppers and garlic; cook 7 minutes, or until tender, stirring frequently.
Add beans, cumin, salt and hot pepper sauce; mix well. Bring to a boil. Reduce heat to medium-low; cover with lid. Simmer 10 minutes.
Stir in turkey; cook, uncovered, 5 minutes, or until heated through, stirring occasionally.
Add parsley to rice; mix lightly. Spoon rice onto serving platter and top with bean mixture.