Spanish Turkey and Rice
Uncooked boneless skinless turkey breast
1 pound(s), cutlets, cut into 2-inch pieces
¼ tsp, freshly ground
1 medium, chopped
1 medium, seeded and chopped
2 medium clove(s), chopped
Uncooked white rice
1 cup(s), long-grain
Chickpeas (15 oz)
19 oz, (garbanzo beans), rinsed and drained
15 medium, pimento-stuffed, halved
Chopped red hot chili peppers
1 Tbsp, or hot cherry peppers
Reduced-sodium chicken broth
Canned tomato sauce
1¼ tsp, or annatto seasoning
2 Tbsp, fresh, chopped
- Sprinkle the turkey with the salt and pepper.
- 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.
- 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.
- 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.