Turkey-Rice Supper

  • Yield: 4 servings


1tablespoon vegetable oil
1cup white rice
2-- (10 3/4-ounce) cans reduced-sodium canned chicken broth
1cup broccoli florets or sliced zucchini
1-- (8-ounce) sliced mushrooms, drained
1/4cup red bell pepper, chopped
1-- (6 1/2-ounces) turkey, flaked and drained
1/4cup 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.

Nutritional Info *per serving

  • Calories 330
  • Fat 9g
  • Cholesterol 35mg
  • Sodium 890mg
  • Carbohydrate 42g
  • Fiber 3g
  • Protein 20g