Turkey spanish rice
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Onion, cut in pieces |
| ¼ | cup | Green pepper, chopped |
| 2 | tablespoons | Celery, sliced |
| ¼ | cup | Rice, uncooked |
| ¼ | cup | Margarine |
| ½ | can | Tomatoes (16-ounce can) |
| ⅔ | cup | Turkey, cooked, diced (from Braised Turkey Drumsticks) |
| ¼ | cup | Water |
| ¼ | teaspoon | Chili powder |
| 1/16 | teaspoon | Salt |
| 1 | dash | Pepper |
| 1 | Bay leaf | |
Directions
2 servings of about 1 cup each 216 calories per serving 1. Cook vegetables and rice in margarine in a small saucepan until onion begins to brown--about 4 minutes.
2. Break up large pieces of tomatoes. Add tomatoes and remaining ingredients to rice mixture.
3. Bring to a boil. Reduce heat, cover, and cook slowly until rice is tender--about 25 minutes. Stir as needed to prevent sticking.
4. Remove bay leaf.
* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias
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