|
1
|
Tbs
|
olive oil
|
|
1
|
|
onion (large), chopped
|
|
2
|
|
celery stalks, cut into 1/4" slices
|
|
2
|
|
carrots, cut into 1/4" slices
|
|
1
|
|
green bell pepper (small), seeded and chopped
|
|
3
|
|
garlic cloves, finely chopped
|
|
1
|
can
|
(14.5 oz) stewed tomatoes, puree (opt.) in blender
|
|
3
|
cans
|
(14.5 oz) low-sodium chicken broth
|
|
|
1
|
|
bay leaf
|
|
1/4
|
tsp
|
black pepper
|
|
1/4
|
tsp
|
cayenne pepper
|
|
1/4
|
tsp
|
thyme
|
|
1
|
cup
|
long-grain brown rice (uncooked)
|
|
1/2
|
lb
|
low-fat kielbasa sausage, sliced
|
|
1 1/4
|
lbs
|
turkey breast tenderloins (3 cups cooked, white or dark), cubed
|
|
|
|
1
|
Heat oil in 4-quart heavy-bottom saucepan at medium-high temperature. Add onion, celery, carrots, green pepper, and garlic. Cook, stirring occasionally until vegetables soften, about 5 minutes.
|
|
2
|
Add tomatoes, chicken broth, bay leaf, black and cayenne pepper, and thyme. Heat to boiling. Cook 5 minutes.
|
|
3
|
Stir in rice and sausage, cover, and reduce heat to low. Simmer 35 minutes.
|
|
4
|
Stir in turkey, cover, and simmer 10 minutes, or until turkey is heated through. Remove bay leaf. Serve.
|
|
