Ingredients
2
tablespoons olive oil
1
lb lean (at least 93%) Italian seasoned ground turkey
2
cups chopped yellow onions
2
medium red bell peppers, diced (2 cups)
1
teaspoon salt
1/2
teaspoon ground black pepper
5
cloves garlic, finely chopped
1
carton (32 oz) Progresso™ chicken broth
1
can (28 oz) Muir Glen™ organic fire-roasted crushed tomatoes, undrained
1/2
cup uncooked long-grain white rice
Chopped fresh Italian (flat-leaf) parsley leaves and shredded mozzarella cheese, if desired
Preparation
In 5-quart Dutch oven, heat oil over medium-high heat. Add turkey, onions, bell peppers, salt and pepper; cook 10 to 12 minutes, stirring occasionally, until turkey is no longer pink and onions are translucent. Stir in garlic; cook 1 minute.
Stir in broth and tomatoes. Increase heat to high; heat to boiling, stirring frequently.
Stir in rice; return to simmering. Cover; reduce heat to medium-low. Cook 20 to 25 minutes or until rice is tender. Top with parsley and cheese.
