Turkey Stew with Tomatoes, Peppers, and Rice

Culinary Setting

Home

Servings

Cuisine

American

Product

Turkey Broth, Turkey Thighs

1 tbsp olive oil

1-1/2 lbs TURKEY THIGHS, boneless, skinless, qtered

1/4 tsp salt

1/4 tsp freshly ground pepper

1 c onion, chopped

1/2 c red bell pepper, seeded and sliced

1/2 c green bell pepper, seeded and sliced

14 oz TURKEY BROTH

1 Can (14-1/2 oz) whole peeled tomatoes with juice

1-1/3 c white rice, uncooked

1 c frozen green peas, thawed

Heat oil in large skillet. Add turkey and cook until brown; season with salt and pepper.

Stir in onion; cover tightly and cook over low heat, 10 minutes.

Stir in peppers, broth, tomatoes with juice, and rice; heat to boiling, stirring to break up tomatoes.

Cover and cook over low heat 20 minutes or until liquid is absorbed. Sprinkle peas on top; cover and cook 5 minutes more.

500 Total Calories

9 g Total Fat

2 g Saturated Fat

95 g Cholesterol

550 mg Sodium

787 mg Potassium

68 g Total Carbohydrates

5 g Dietary Fiber

10 g Sugars

34 g Protein

40 % Daily Protein

130 % Daily Vitamin C

10 % Daily Calcium

35 % Daily Iron