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boil vegetable oil onion green bell pepper turkey breast chili powder Worcestershire sauce ground cumin oregano salt black pepper kidney beans tomatoes tomato juice Cheddar cheese
Viewed: 39 - Published at: 9 years agoIngredients
- 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 3/4 cup chopped green bell pepper
- 1/2 pound ground turkey breast
- 1 tablespoon chili powder
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeno peppers and spices, undrained
- 1 (5.5-ounce) can tomato juice
- 1/4 cup (1 ounce) preshredded reduced-fat cheddar cheese
Method
- Cook rice according to package directions, omitting salt and fat.
- While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and turkey, and cook 3 minutes or until done, stirring to crumble. Stir in chili powder and the next 8 ingredients (chili powder through tomato juice); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Serve over rice, and sprinkle with cheese.
