If your Christmas was anything like mine, the last thing you feel like doing is cooking. Paradoxically, the only thing that sounds appetizing is something homemade and comforting. Don't worry I have the perfect meal for you! This simple rice dish uses up leftover turkey and veggies. Throw whatever you have lying around into the pot, add some cheese and voila! Instant meal in minutes with minimal work. Get the recipe now, just read more.
1 tablespoon vegetable oil
1 cup white rice
2 cans (10 3/4 ounces each) reduced-sodium canned chicken broth
1 cup broccoli flowerettes or sliced zucchini
1 can (8 ounces) sliced mushroms, drained
1/4 cup chopped red bell pepper
6 1/2 ounces cooked, leftover turkey breast
1/4 cup grated Parmesan or Cheddar cheese
- Heat the 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.
- 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.
Nutritional Information Per Serving: Calories 330; Total fat 9g; Saturated fat 2.5g; Cholesterol 35mg; Sodium 890mg; Carbohydrate 42g; Fiber 3g; Protein 20g; Vitamin A 15%DV*; Vitamin C 60%DV; Calcium 10%DV; Iron 20%DV