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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



  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.

siciliana88 siciliana88 18-21, F Apr 21, 2010

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