1 (3 1/2-ounce) bag boil-in-bag long-grain rice


1 tablespoon vegetable oil

1 cup chopped onion

3/4 cup chopped green bell pepper

1/2 pound ground turkey breast

1 tablespoon chili powder

1 teaspoon Worcestershire sauce

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (15-ounce) can kidney beans, rinsed and drained

1 (14.5-ounce) can Mexican-style stewed tomatoes with jalapeño peppers and spices, undrained

1 (5.5-ounce) can tomato juice

1/4 cup (1 ounce) preshredded reduced-fat cheddar cheese

Cook rice according to package directions, omitting salt and fat. While rice cooks, heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and turkey, and cook 3 minutes or until done, stirring to crumble. Stir in chili powder and the next 8 ingredients (chili powder through tomato juice); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Serve over rice, and sprinkle with cheese.


recipe source: my recipes