Ingredients
1 cup diced sweet red pepper1/2 cup chopped onion1/2 cup sliced celery2 garlic cloves, minced2 tablespoons butter3 cans (14-1/2 ounces each) reduced-sodium chicken broth3/4 cup white wine or additional reduced-sodium chicken broth1 teaspoon dried thyme1/4 teaspoon pepper2 cups cubed cooked turkey breast1 cup instant brown rice1/4 cup sliced green onions
Preparation
In a Dutch oven, saute the red pepper, onion, celery and garlic in butter for 5-7 minutes or until vegetables are tender. Add the broth, wine or additional broth, thyme and pepper. Bring to a boil.
Reduce heat; cover and simmer for 5 minutes. Stir in turkey and rice. Bring to a boil; simmer, uncovered, for 5 minutes or until rice is tender. Garnish with green onions.
