Spanish Turkey and Rice
I’ve been making this recipe for so long I have no idea where it came from. Keep it on hand for when you have leftover turkey during the holidays.
- 1 cup diced cooked turkey
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 2 teaspoons paprika
- 1 large clove garlic, minced
- 2 tablespoons olive oil
- 1 14 oz can chicken broth
- ¾ cup raw regular rice
- ¼ cup sliced pimiento-stuffed olives
- 1 cup chopped canned tomatoes
- Shredded cheddar cheese
In a saucepan, brown turkey along with the onion, green pepper, paprika and garlic in the oil until tender. Add broth, rice and olives. Cover; bring to boil. Reduce heat; cook over low heat 20-25 minutes or until rice is done. Stir occasionally. Add tomatoes; heat through. Garnish with cheese.
Serves 4-6