Lunch

Turkey-Rice Supper

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Description

A simple, comforting casserole using leftover turkey, rice, and creamy sauce. Great for post-holiday meals.

Ingredients
  • 1 tablespoon vegetable oil
  • 1 cup white rice
  • 2 (10.75 ounce) cans reduced- sodium canned chicken broth 1 cup broccoli florets or sliced zucchini
  • 1 (8 ounce) can sliced mushrooms, drained
  • 1/4 cup red bell pepper, chopped 1 (6.5 ounce) can turkey, flaked and drained
  • 1/4 cup grated parmesan or cheddar cheese
Directions
  1. 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, cover and cook for 15 minutes.
  2. 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.

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