Ingredients
- ¾ cup long-grain rice
- 1 ½ cups no-salt-added chicken stock or broth
- 1 small bay leaf
- ½ teaspoon ground cumin
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 12 ounces whole onion or 11 ounces chopped, ready-cut onion
- 1 teaspoon olive oil
- 4 ounces whole green pepper or 3 ounces chopped, ready-cut pepper
- 2 cups cooked turkey
- 4 tablespoons cranberry-orange relish
- 2 tablespoons dried cranberries
- ⅛ teaspoon salt
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (2 servings)
861 calories; 12 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 137 grams carbohydrates; 18 grams dietary fiber; 15 grams sugars; 58 grams protein; 146 milligrams cholesterol; 578 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Combine the rice, stock or broth, bay leaf, cumin, cinnamon and nutmeg; bring to a boil, then reduce heat to simmer. Cover, and cook for a total of 17 minutes, until rice is tender and liquid has been absorbed.
- Chop the whole onion. Heat a nonstick pan until it is very hot, reduce heat to medium high, add the oil and saute the onion until it begins to soften.
- Meanwhile, wash, trim, seed and chop the whole pepper, add to onion and cook until pepper begins to soften.
- Cut up the turkey, and stir into the onions with the relish and the cranberries.
- Add the cooked rice; remove the bay leaf, and mix the rice with the turkey mixture. Season with salt and pepper.
30 minutes
Dining and Cooking