© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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.
Total Calories 171
Total Fat 5 g
% Daily Total Fat 26
Cholesterol 30 g
Sodium 944 mg
Total Carbohydrates 18 g
Protein 15 g