This recipe takes less than 15 minutes to get to the table, is very low in fat, and tastes fantastic!
1 (14 1/4-ounce) can chicken broth
2 1/4 cups quick-cooking brown rice
2 teaspoons sunflower oil
1 medium onion, chopped
2 garlic cloves, minced
2 cups diced cooked turkey breast
2 cups (2 small) thinly sliced zucchini
1 medium red bell pepper, chopped (use the seeds)
1 teaspoon ground cumin
1/2 cup picante sauce
Bring broth to boil; add rice. Cover and simmer on lowest heat 8-10 minutes. While it simmers, sauté onion and garlic in the oil. Add remaining ingredients to the onion/garlic mixture, and cook for just a few minutes—just until the vegetables are tender-crisp. Serve the turkey mixture on top of the rice. Makes 4 large servings.
Note: This dish can be made extra hot and spicy by the kind of picante sauce you use. Green bell pepper can be substituted for red, but the red pepper makes this a beautiful dish, plus it ups the beta carotene a tremendous amount. Also, you can use leftover cooked chicken or turkey. I like to bake a small turkey just to have meat available for dishes like this.
Variation: Try thin carrot slices and bite-sized pieces of cauliflower. Be creative. Enjoy!
Per serving: Cal 345; Fat 7g; Sod 545mg; Fiber 4.5g.
Contributed by 15 Minute Storage Meals (Oklahoma)
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