Italian Turkey-Rice Dinner
Recipe from Betty Crocker

Get a head-start on this--Cut up the vegetables as early as two days ahead,if you wish. Store in a resealable plastic food-storage bag in the fridge until you're ready to make the recipe.


Italian Turkey-Rice Dinner

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Servings: 4 servings
Prep Time: 20 mins
Total Time: 8 hrs 20 mins
Related Categories: Dinner, Italian Cuisine, Rice, Turkey
 
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Ingredients
  • 3   medium
    carrots, shredded (2 cups)
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  • 2   medium
    stalks celery, sliced (1 cup)
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  • 1   small
    red bell pepper, chopped (1/2 cup)
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  • 1/2   teaspoon
    dried basil leaves
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  • 1/3   cup
    water
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  • 4  
    turkey thighs, skin removed (8 to 12 ounces each)
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  • 1   teaspoon
    salt
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  • 1/4   teaspoon
    pepper
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  • 1/2   cup
    uncooked regular long-grain rice
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  • 1   teaspoon
    dried oregano leaves
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  • 1/2   cup
    shredded Italian-style six-cheese blend or mozzarella cheese (2 ounces)
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Directions
1.
In 3 1/2- to 4-quart slow cooker, mix carrots, celery, bell pepper, basil and water. Sprinkle turkey with salt and pepper; place on vegetable mixture.
2.
Cover and cook on Low heat setting 6 to 7 hours.
3.
Remove turkey from cooker. Stir rice and oregano into vegetable mixture; return turkey to cooker. Cover and cook on Low heat setting about 1 hour or until rice is tender.
4.
Remove turkey from cooker. Stir cheese into rice mixture until melted. Serve with turkey.
Nutrition information
Calories 480 (Calories from Fat 110); Total Fat 12g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 235mg; Sodium 860mg; Total Carbohydrate 27g (Dietary Fiber 2g, Sugars 4g); Protein 65g. Daily Values: Vitamin A 190%; Vitamin C 35%; Calcium 20%; Iron 35%. Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 1 Vegetable; 8 Very Lean Meat; 1 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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