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TURKEY AND OLIVE 'PAELLA'




Source of Recipe


the web


List of Ingredients




2 tablespoons olive oil

1 carton (7 ounces) chopped onions and bell peppers

1 1/2 cups short-grain rice

1 teaspoon smoked, hot or sweet paprika

2 cans (14 1/2 ounces each) chicken broth

1 teaspoon salt

1/4 teaspoon saffron threads, optional

Freshly ground pepper

1 can (14 ounces) diced tomatoes

2 1/2 cups diced leftover turkey or chicken

1 jar (7 1/2 ounces) pitted Spanish green olives, coarsely chopped

1 cup leftover peas, chopped green beans or other vegetable, optional

1/2 cup chopped fresh cilantro or parsley




Recipe



Heat oven to 375 degrees. Heat olive oil in medium saucepan over medium-high heat; add onions and peppers. Cook, stirring, until lightly colored, about 2 minutes. Stir in rice and paprika; cook, stirring, 1 minute. Add chicken broth, salt, saffron and bl ack pepper to taste. Heat to a boil. Cover; reduce heat to simmer. Simmer until rice is almost tender, about 10 minutes.

Spoon rice mixture into a 2-quart casserole dish. Stir in tomatoes, turkey, olives and peas. Bake until rice is tender, about 20 minutes. Sprinkle each portion with cilantro.


Serves 6.