Friday, April 9, 2010

Mexican Rice Casserole

Mexican Rice Casserole
Serves 6

1/3 c. olive oil
1 c. chopped onions
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 t. minced garlic
1 c. long grain rice
1 1/2 c. chicken broth
1 c. peeled seeded and chopped roma tomatoes
1 t. salt
1 pkg taco seasoning
1 lb ground turkey, browned
Chopped cilantro and green onions

Heat oil in large saucepan on medium heat.  Add onions and peppers.  Cook, stirring until soft about 4 min.  Add garlic and cook for 1 minute.  Add rice and cook, stirring, until opaque and nutty in aroma - 2 to 3 minutes.  Add turkey, chicken broth, tomatoes, salt and taco seasoning.  Bring to boil, cover with tight fitting lid.  Cook for 15 minutes or until rice is tender.  Top with chopped cilantro and green onions.

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