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Spanish turkey and rice

4
Points®
Total Time
55 min
Prep
19 min
Cook
36 min
Serves
6
Difficulty
Easy
A clever twist on the Spanish favorite chicken and rice, this one-pot recipe is easy to prepare and ready in under an hour. Filled with tender vegetables, chickpeas and turkey, the star is the yellow rice, dyed by the saffron threads to a jewel-like color that pops against the green olives and red tomatoes. Annatto seasoning powder, which can easily replace the saffron, enhances the color and flavor of many Latin-inspired dishes. It can be found in the ethnic section of your supermarket. Make this with leftover turkey and save more time by stirring the cooked, chopped meat into the final dish.

Ingredients

Uncooked boneless skinless turkey breast

1 pound(s), cutlets, cut into 2-inch pieces

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Olive oil

2 tsp

Onion

1 medium, chopped

Green bell pepper

1 medium, seeded and chopped

Garlic

2 clove(s), chopped

Uncooked white rice

1 cup(s), long-grain

Canned chickpeas

19 oz, (garbanzo beans), rinsed and drained

Olives

15 olive(s), medium, pimento-stuffed, halved

Red hot chili peppers

1 Tbsp, chopped, or hot cherry peppers

Reduced sodium chicken broth

1¾ cup(s)

Canned tomato sauce

8 oz

Saffron

1¼ tsp, or annatto seasoning

Fresh parsley

2 Tbsp, fresh, chopped

Instructions

  1. Sprinkle the turkey with the salt and pepper.
  2. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add the turkey and cook, turning occasionally, until browned, about 8 minutes. Transfer to a bowl and set aside.
  3. Add the remaining 1 teaspoon oil to the same skillet. Add the onion, bell pepper, and garlic and cook over medium heat, stirring occasionally, until lightly browned, about 8 minutes.
  4. Add the rice, chickpeas, olives, pimientos, broth, tomato sauce, and annatto seasoning; bring to a boil. Return the turkey to the skillet. Reduce the heat and simmer, covered, until the liquid has evaporated, the rice is tender, and the turkey is cooked through, about 20 minutes. Fluff the mixture with a fork, then sprinkle with the parsley just before serving. Yields 1 1/3 cups per serving.

Notes

If the onion and bell pepper seem to dry out while browning, add a little water, a tablespoon at a time, instead of more oil. Not only does this save calories, but the liquid helps to hasten the cooking time of the vegetables.

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