Turkey and Rice Casserole

Prep: 10 minutes    Cook Time: 25 minutes

Ingredients

From Artiko:

At Your Local Supermarket:
  • 12 oz. ground turkey
  • 1 sliced onion
  • 2 cups chopped tomatoes
  • 2 cups tomato juice
  • 1 cup rice
  • 2 tsp. chili powder

Instructions

  1. Place turkey and onion in a non-stick microwave-safe casserole dish and cover with a paper towel. Microwave for 5 mintues, stirring once. Drain.
  2. Stir in remaining ingredients and cover with vented plastic wrap. Microwave on high about 8 minutes or until boiling.
  3. Reduce to MEDIUM-HIGH and cook another 10 minutes, until rice is tender. Let stand for 5 minutes before serving.
Serves: 4
Recipe Note: Oregano will keep for a few days in a plastic bag in the refrigerator. Or tie the stems together and hang upside down in a well-ventilated area to dry, then keep in an airtight container. Or you can freeze chopped oregano in water in an ice cube tray, then store in a plastic bag in the freezer. To prepare oregano, simply snip leaves from the stems, then chop and add to pastas, sauces, dressings, poultry or seafood, beans or meats.
Per Serving: 390 calories,52g carbohydrate, 23g protein, 1g fat, 3g fiber, 57mg cholesterol, 89 mb sodium