1 lb TURKEY CUTLETS
1 tbsp canola oil
1 c chopped sweet onion
3 c TURKEY BROTH
1 (8.8-oz) package Ready Rice long grain and wild rice
1 tsp Herbes de Provence
Pat turkey dry with clean paper towels. Cut into 1/2-inch cubes. Sprinkle with salt and pepper.
In large nonstick skillet, heat oil over medium-high heat. Add turkey and sauté for 2 minutes. Add onions and sauté until onion is soft and turkey is light brown.
Squeeze bag of rice to break up clumps. Stir in broth, rice and herbs.
Gently simmer 5 minutes until all ingredients are hot.