One Pot Herby Turkey and Rice
  • Serves: 3-4
  • Prep: 10min
  • Cook: 25min
  • Print
Essential Ingredient:
Leftover turkey
500g cooked Turkey, diced

2 tbsp olive oil

1 large onion, chopped

1 green pepper, deseeded and chopped

200g long grain rice

2 cloves garlic, crushed

400g can chopped tomatoes

75g black olives, halved

500 ml hot chicken stock

Salt and ground black pepper

150g mozzarella cheese, diced

To serve:
With crusty bread or salad.
A delicious turkey dish that saves on the washing up.
  1. Pre-heat the oven to 190 °C, 375 °F, Gas Mark 5. Heat the oil in a large ovenproof pan, then add the onion and pepper and gently fry for 5 minutes.
  2. Add the turkey, rice, garlic, tomatoes, olives and stock. Stir well and bring to the boil. Season with salt and pepper.
  3. Cover and place into the pre-heated oven. Cook for 20 minutes or until the liquid has been absorbed and the rice is tender.
  4. Remove from the oven and fluff up the rice with a fork. Stir in the cheese. Re-cover the pan and leave to sit for 5 minutes to allow the cheese to melt.
  5. Season to taste before serving with crusty bread or salad.
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