Andouille sausage adds a kick to this colorful post-Thanksgiving twist on the Cajun classic from Louisiana. Rice and shredded turkey absorb a flavorful mixture of tomatoes and spices until they're bursting with flavor.
1 tablespoon olive oil 1 1/2 cups chopped onion 1 teaspoon bottled 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
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.
Yield: 8 servings (serving size: 1 cup)
NUTRITION PER SERVING CALORIES 249(27% from fat); FAT 7.6g (sat 2.4g,mono 3.4g,poly 1.3g); PROTEIN 17.3g; CHOLESTEROL 42mg; CALCIUM 37mg; SODIUM 523mg; FIBER 2.7g; IRON 2.7mg; CARBOHYDRATE 27.4g
__________________
**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
