Turkey-Rice Supper

Name: Turkey-Rice Supper
Ingredients: 1 tablespoon vegetable oil; 1 cup white rice; 2 cans (10 3/4 ounces each) reduced-sodium canned chicken broth; 1 cup broccoli florets or sliced zucchini; 1 can (8 ounces) sliced mushrooms, drained; 1/4 cup chopped red bell pepper; 1 can (6 1/2 ounces) turkey, flaked and drained; 1/4 cup grated Parmesan or Cheddar cheese

8 ingredients

1 steps

Ingredients

1 tablespoon vegetable oil
1 cup white rice
2 cans (10 3/4 ounces each) reduced-sodium canned chicken broth
1 cup broccoli florets or sliced zucchini
1 can (8 ounces) sliced mushrooms, drained
1/4 cup chopped red bell pepper
1 can (6 1/2 ounces) turkey, flaked and drained
1/4 cup grated Parmesan or Cheddar cheese

Directions

1

{"0":"Preparation Time: Approximately 15 minutes","3":"Cook Time: Approximately 20 minutes","6":"Preparation:","8":"Heat oil in a large, non-stick skillet over medium-high heat. Stir in rice and cook until golden brown. Stir in chicken broth and bring to a boil. Reduce heat to low, stir one more time, cover and cook for 15 minutes.","10":"Add broccoli, mushrooms, red pepper and turkey. Cover pan and cook for 5 minutes, until all liquid has been absorbed and the rice and vegetables are tender. Toss with grated cheese just before serving."}