Southwest Turkey Casserole
|Long-grain rice||1 Cup (16 tbs)|
|Canned chopped green chiles||4 Ounce (1 Can)|
|Drained pitted black ripe olives||6 Ounce, coarsely chopped (1 Can, Jumbo Size)|
|Canned tomatoes with juice||2 Cup (32 tbs), chopped|
|Chicken broth/Other broth||1 Cup (16 tbs)|
|Ground cumin||1 Teaspoon|
|Cooked turkey||3 Cup (48 tbs), cut in bite-size chunks|
|Grated monterey jack cheese||8 Ounce|
1. In a 4-quart flameproof casserole, combine the rice, green chiles, olives, tomatoes and their juices, broth, 1 teaspoon salt, and the ground cumin. Add the turkey and mix the ingredients thoroughly. Cover and refrigerate for up to 5 days, or freeze for up to 3 months.
2. Thaw the casserole, if it is frozen, overnight in the refrigerator or in the microwave. Bring the ingredients to a boil over low heat, then simmer gen-dy for 20 minutes or until the rice is cooked through and most of the liquid has been absorbed. Alternatively, preheat the oven to 350Â°F and bake the casserole for 45 minutes. Then transfer it to the top of the stove and finish cooking it for 15 minutes or until the rice is cooked through and most of the liquid has been absorbed.
3. Sprinkle each portion with Monterey Jack cheese, and serve.