Ingredients:
1 cup long grain white rice, uncooked
1 tbsp. vegetable oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
3 cloves garlic, minced
2 cans (15 ounces each) mild red beans in chili sauce, undrained
1 tsp. ground cumin
½ tsp. salt
¼ tsp. hot pepper sauce
2 cups chopped leftover cooked turkey
2 tbsps. chopped fresh parsley
Directions:
Cook rice according to package directions.
Heat oil in large skillet over medium-high heat. Add onions, celery, bell peppers and garlic; cook 7 minutes, or until tender, stirring frequently. Stir in beans, cumin, salt and hot pepper sauce. Bring to a boil. Reduce heat to medium-low; cover. Simmer 10 minutes. Stir in turkey; cook, uncovered, 5 minutes, or until heated through, stirring occasionally.
Add parsley to rice; mix lightly. Spoon onto serving platter; top with the bean mixture.
1 cup long grain white rice, uncooked
1 tbsp. vegetable oil
1 cup chopped onion
½ cup chopped celery
½ cup chopped green bell pepper
3 cloves garlic, minced
2 cans (15 ounces each) mild red beans in chili sauce, undrained
1 tsp. ground cumin
½ tsp. salt
¼ tsp. hot pepper sauce
2 cups chopped leftover cooked turkey
2 tbsps. chopped fresh parsley
Directions:
Cook rice according to package directions.
Heat oil in large skillet over medium-high heat. Add onions, celery, bell peppers and garlic; cook 7 minutes, or until tender, stirring frequently. Stir in beans, cumin, salt and hot pepper sauce. Bring to a boil. Reduce heat to medium-low; cover. Simmer 10 minutes. Stir in turkey; cook, uncovered, 5 minutes, or until heated through, stirring occasionally.
Add parsley to rice; mix lightly. Spoon onto serving platter; top with the bean mixture.
