Skillet Turkey with Rice & Pasta
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
turkey
tenderloins, cut in 1-inch pieces |
|
| 1 | tablespoon |
margarine
or butter |
|
| 5 5/16 | ounces |
rice
mix with oriental seasonings |
|
| 2 ¼ | cups |
water
|
|
| ⅛ | teaspoon |
cayenne pepper
|
|
| 1 ½ | cups |
corn
frozen |
|
| 1 | cup |
broccoli, frozen
|
|
| 2 | tablespoons |
sweet red bell peppers
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
turkey
tenderloins, cut in 1-inch pieces |
|
| 15 | ml |
margarine
or butter |
|
| 153.5 | ml/g |
rice
mix with oriental seasonings |
|
| 532 | ml |
water
|
|
| 0.6 | ml |
cayenne pepper
|
|
| 355 | ml |
corn
frozen |
|
| 237 | ml |
broccoli, frozen
|
|
| 3E+1 | ml |
sweet red bell peppers
chopped |
|
Directions
Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot.
Add turkey; cook and stir until browned.
Remove trkey from skillet; cover to keep warm.
Melt margarine in same skillet. Add rice and pasta from package; cook and stir 2 to 3 minutes or until light golden brown.
Add water, seasoning packet from rice and pasta mix, ground cayenne pepper and turkey. Brung to a boil.
Reduce heat to a medium- low; cover and cook 15 minutes.
Add frozen vegetables; cover and cook 10 minutes. Uncover and add red bell pepper; cook an additional 5 minutes or until turkey is no longer pink and liquid is absorbed, stirring occasionally.
