4

Spanish Turkey and Rice

Total Time
55 min
Prep
19 min
Cook
36 min
Serves
6
Difficulty
Easy
Annatto seasoning powder enhances the color and flavor of many Latin-inspired dishes. It can be found in the ethnic section of your supermarket.
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

uncooked onion(s)

1 medium, chopped

green pepper(s)

1 medium, seeded and chopped

garlic clove(s)

2 medium clove(s), chopped

uncooked white rice

1 cup(s), long-grain

chickpeas (15 oz)

19 oz, (garbanzo beans), rinsed and drained

olive(s)

15 medium, pimento-stuffed, halved

chopped red hot chili peppers

1 Tbsp, 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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