Mexican Turkey Rice

Culinary Setting
Cooked Turkey


1 tbsp olive oil

1/3 c long-grain rice

1/2 c chopped onion

1 Clove garlic, minced

1 Can (16 oz) low-sodium stewed tomatoes, coarsely chopped, with juices

1/2 c reduced-sodium chicken bouillon

1 tsp chili powder

1/2 tsp dried oregano leaves

1/8 tsp crushed red pepper

1/3 c chopped green pepper

1 lb FULLY-COOKED OVEN ROASTED TURKEY BREAST, cut into 1/4-inch cubes


In large nonstick skillet, over medium-high flame, heat oil. Add and sauté rice, onion and garlic 3 to 4 minutes or until rice is lightly browned. Stir in tomatoes, bouillon, chili powder, oregano and pepper flakes. Bring to boil, reduce heat to low, cover and simmer 15 minutes.

Fold in green pepper and turkey. Cover and cook 3 to 4 minutes or until mixture is heated throughout.

Nutrition Facts

Total Calories 171

Total Fat 5 g

% Daily Total Fat 26

Cholesterol 30 g

Sodium 944 mg

Total Carbohydrates 18 g

Protein 15 g