Turkey-Rice Supper

Name: Turkey-Rice Supper
Ingredients: 1 tablespoon vegetable oil; 1 cup white rice; 2 (10 3/4 ounce) cans reduced-sodium chicken broth; 1 cup broccoli florets or 1 cup sliced zucchini; 1 (8 ounce) can sliced mushrooms, drained; 14 cup chopped red bell pepper; 1 (6 1/2 ounce) can turkey, flaked and drained; 14 cup grated parmesan cheese or 14 cup cheddar cheese

8 ingredients

7 steps

Ingredients

1 tablespoon vegetable oil
1 cup white rice
2 (10 3/4 ounce) cans reduced-sodium chicken broth
1 cup broccoli florets or 1 cup sliced zucchini
1 (8 ounce) can sliced mushrooms, drained
14 cup chopped red bell pepper
1 (6 1/2 ounce) can turkey, flaked and drained
14 cup grated parmesan cheese or 14 cup cheddar cheese

Directions

1

Heat oil in a large, non-stick skillet over medium-high heat.
2

Stir in rice and cook until golden brown.
3

Stir in chicken broth and bring to a boil.
4

Reduce heat to low, stir one more time, cover and cook for 15 minutes.
5

Add broccoli, mushrooms, red pepper and turkey.
6

Cover pan and cook for 5 minutes, until all liquid has been absorbed and the rice and vegetables are tender.
7

Toss with grated cheese just before serving.