This recipe is from one of my very good friends and fellow haute moms. She promises me that this is an easy one and she knows how I am in the kitchen so it's gotta be a good one! There are also a lot of healthier substitutions that can be made, for example, chicken sausage instead of the andouille sausage. My girlfriend says she subs shrimp for the turkey but I am actually considering getting a cooked chicken from the market and peeling it to use for this recipe and then finding turkey sausage to sub in as well. So many possibilities...
I am going to serve it up tomorrow night - it looks so easy! Watch how it's done!
Yield: 8 servings (serving size: 1 cup)
1 teaspoon bottled minced garlic
1 cup chopped green bell pepper
1 cup chopped red bell pepper
2 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon ground red pepper
1/2 teaspoon black pepper
1 cup uncooked long-grain rice
2 cups fat-free, less-sodium chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
2 cups shredded cooked turkey
6 ounces andouille sausage, chopped
2 tablespoons sliced green onions
Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.
My mouth is watering! Bon Appetit!