Recipes

Serves: 6

Serving size: 1 1/2 cups

Spanish translation (pdf)

Ingredients

• 2 teaspoons olive or vegetable oil
• 1 cup chopped onions
• 1 cup sliced fresh white mushrooms (optional)
• 1 clove garlic, minced (or substitute 1/4 teaspoon garlic powder)
• 1 15-ounce can diced tomatoes
• 3 14-ounce cans low-sodium chicken broth or try Homemade Chicken Broth
• 1 10.75-ounce can sodium-reduced cream of chicken soup
• 1 cup uncooked instant brown or white rice
• 2 cups frozen or fresh chopped broccoli
• 2 cups chopped cooked skinless turkey (use leftover turkey pulled from the bones)
• 1/2 teaspoon freshly ground pepper

Instructions

1. Wash hands.
2. Heat oil in large saucepan over medium-high heat.
3. Add onions, mushrooms, and minced garlic, if using; cook, stirring often, until onion is tender, about 5 minutes.
4. Add tomatoes, broth, soup, rice, and garlic powder, if using. Cover and cook until rice is nearly tender, 15 to 20 minutes.
5. Stir in the broccoli and turkey; return to boil.
6. Reduce heat and simmer, partially covered, until broccoli is tender and turkey is heated through, about 5 minutes.
7. Remove from heat; stir in pepper.

This is a great way to use leftover cooked turkey that has been refrigerated for 5 days or less, or that has been frozen for a month or less. If desired, substitute a can of drained beans (such as navy, garbanzo, or pinto) for the rice. Or, for a vegetarian soup, use beans and rice and omit the turkey. Turkey is often on sale around the holidays. It might be a good time to stock up if you have freezer space.