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Cook'n with Betty Crocker 
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Turkey and Rice Ole |
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Serves: 2 Print this RecipePrep: 5 min Cook: 12 min This dish tastes great and is even faster when made with leftover rice. Instead of cooking the instant rice, just add 1 cup cooked rice to the turkey in the skillet. 1/2 pound uncooked turkey breast slices or 2 boneless skinless chicken breast halves (about 1/2 pound) 1/2 cup uncooked instant rice 1 tablespoon olive or vegetable oil 1/2 cup chunky salsa 1/2 cup shredded cheddar cheese (2 ounces) 1. Cut turkey into bite-size pieces. Cook rice as directed on package. 2. Meanwhile, heat oil in 10-inch skillet over medium heat until hot. Cook turkey in oil about 4 minutes, stirring frequently, until no longer pink in center; drain. 3. Stir cooked rice and salsa into turkey in skillet; heat through. Sprinkle with cheese; reduce heat. Cover and cook 1 to 2 minutes or until cheese is melted. 1 Serving: Calories 415 (Calories from Fat 160); Fat 18g (Saturated 7g); Cholesterol 105mg; Sodium 510mg; Carbohydrate 28g (Dietary Fiber 1g); Protein 36g % Daily Value: Vitamin A 14%; Vitamin C 6%; Calcium 18%; Iron 18% Diet Exchanges: 2 Starch, 4 Lean Meat, 1 Fat From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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