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Southwest Turkey Casserole

Web20.Chickens's picture
  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)
  Salt To Taste
  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 350°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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 671 Calories from Fat 243

% Daily Value*

Total Fat 30 g46.5%

Saturated Fat 11.7 g58.5%

Trans Fat 0 g

Cholesterol 140.8 mg46.9%

Sodium 1581.9 mg65.9%

Total Carbohydrates 46 g15.3%

Dietary Fiber 1.5 g5.9%

Sugars 4.6 g

Protein 50 g99.1%

Vitamin A 90.6% Vitamin C 54.5%

Calcium 46.1% Iron 15%

*Based on a 2000 Calorie diet

Southwest Turkey Casserole Recipe