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Turkey-Rice Supper
1 tablespoon vegetable oil
1 cup white rice
2 cans (10 3/4 ounces each) reduced-sodium canned chicken broth
1 cup broccoli florets or sliced zucchini
1 can (8 ounces) sliced mushrooms, drained
1/4 cup chopped red bell pepper
1 can (6 1/2 ounces) turkey, flaked and drained
1/4 cup grated Parmesan or Cheddar cheese


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 one more time, cover and cook for 15 minutes.

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.

Preparation Time: 35 Serves: 4
Recipe Origin: United States
Submitted by:

United States
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