Turkey And Rice Supper
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
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.
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.