From: CookingLight.com
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 1 teaspoon minced garlic
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 2 1/2 teaspoons paprika
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon black pepper
- 1 cup uncooked long-grain rice
- 2 cups fat-free, less-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes, undrained
- 2 cups shredded cooked turkey
- 6 ounces andouille sausage, chopped
- 2 tablespoons sliced green onions
Preparation
Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.
Nutrition
Makes 8 servings. Serving size: 1 cup.
Calories 249; Fat 7.6 g (Sat fat 2.4 g); Protein 17.3 g; Carbohydrate 27.4 g; Fiber 2.7 g; Cholesterol 42 mg