Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 lb lean (at least 93%) Italian seasoned ground turkey
  • 2 cups chopped yellow onions
  • 2 medium red bell peppers, diced (2 cups)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 5 cloves garlic, finely chopped
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 can (28 oz) Muir Glen™ organic fire-roasted crushed tomatoes, undrained
  • 1/2 cup uncooked long-grain white rice
  • Chopped fresh Italian (flat-leaf) parsley leaves and shredded mozzarella cheese, if desired

Instruction

  • In 5-quart Dutch oven, heat oil over medium-high heat. Add turkey, onions, bell peppers, salt and pepper; cook 10 to 12 minutes, stirring occasionally, until turkey is no longer pink and onions are translucent. Stir in garlic; cook 1 minute.
  • Stir in broth and tomatoes. Increase heat to high; heat to boiling, stirring frequently.
  • Stir in rice; return to simmering. Cover; reduce heat to medium-low. Cook 20 to 25 minutes or until rice is tender. Top with parsley and cheese.