I have an After Turkey Day Recipe to pass along to all of you, Tex-Mex Turkey Rice Skillet. Enjoy those leftovers!
Tex-Mex Turkey Rice Skillet
2 tablespoons Light Olive Oil - divided use
1 cup uncooked Long Grain White Rice
1 cup medium or hot Chunky Salsa
1 (14.5-ounce) can Swanson Reduced Sodium Chicken Broth
2 cups chopped Zucchini
1/2 cup chopped Onion
1 cup frozen Whole Kernel Corn
1 1/2 cups chopped cooked leftover Turkey
1/2 teaspoon Roasted Cumin
1 teaspoon Dried Cilantro
1 cup (4 ounces) shredded Sargento Reduced Calorie 3 Cheese Mexican Cheese
* Substitute any Ingredient with any leftovers from Thanksgiving.
1 - Heat 1 tablespoon of the oil in large skillet on medium heat. Add rice; cook and stir until rice turns light golden brown, about 3 minutes. Stir in salsa and broth. Cover skillet, reduce heat to low. Simmer 15 minutes or until rice is tender.
2 - Heat remaining 1 tablespoon oil in a second skillet on medium-high heat. Add zucchini and onion. Cook and stir 5 minutes or until vegetables just start to brown on edges. Add corn after 3 minutes. Add turkey to vegetables; keep warm until rice is done.
3 - Stir vegetables and turkey into rice mixture. Continue heating 2 minutes or until turkey is hot.
4 - Sprinkle with cheese, cover. Remove from heat and let stand 5 minutes.
Makes 4 servings.