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1
|
Tbs
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olive oil
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|
1
|
|
onion (large), chopped
|
|
2
|
|
celery stalks, cut into 1/4" slices
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|
2
|
|
carrots, cut into 1/4" slices
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|
1
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|
green bell pepper (small), seeded and chopped
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|
3
|
|
garlic cloves, finely chopped
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|
1
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can
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(14.5 oz) stewed tomatoes, puree (opt.) in blender
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|
3
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cans
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(14.5 oz) low-sodium chicken broth
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|
|
1
|
|
bay leaf
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|
1/4
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tsp
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black pepper
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|
1/4
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tsp
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cayenne pepper
|
|
1/4
|
tsp
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thyme
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|
1
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cup
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long-grain brown rice (uncooked)
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|
1/2
|
lb
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low-fat kielbasa sausage, sliced
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|
1 1/4
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lbs
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turkey breast tenderloins (3 cups cooked, white or dark), cubed
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|
|
|
1
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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.
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|
2
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Add tomatoes, chicken broth, bay leaf, black and cayenne pepper, and thyme. Heat to boiling. Cook 5 minutes.
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|
3
|
Stir in rice and sausage, cover, and reduce heat to low. Simmer 25 minutes.
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|
4
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Stir in turkey, cover, and simmer 10 minutes, or until turkey is heated through. Remove bay leaf. Serve.
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