Present Tense

I’ve made this about three times in the last month. It’s easy and tasty. I find if I double the red pepper, the kids only eat it once, and I get all the leftovers for lunches. Evil Dad.

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
• 1 can corn (summer crisp)
• 2 cups shredded cooked turkey
• 6 ounces andouille sausage, chopped
• 2 Tablespoons sliced green onions

Steps:

1. Heat oil in large Dutch oven over medium high heat. Add chopped onion and garlic, saute 6 minutes or until lightly browned.
2. Stir in bell peppers and next 5 ingredients (paprika through black pepper) and saute 1 minute.
3. Add rice, saute 1 minute.
4. Stir in chicken broth and tomatoes and bring to a boil.
5. Add corn.
6. Cover, reduce heat, simmer 15 minutes.
7. Add turkey and sausage, cover and cook 5 minutes.
8. Sprinkle with green onions. Yield: 8 servings (serving size: 1 cup).

Calories 249 (27% from fat); Fat 7.6 grams (sat 2.4g, mono 3.4 g, poly 1.3 g); Protein 17.3g; Carbs 27.4 g; Fiber 2.7g; Chol 42mg; Iron 2.7mg; Sodium 523mg; Calc 37mg