|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Uncooked rice||3⁄4 Cup (12 tbs)|
|Celery stalks||1 , finely chopped|
|Sweet green pepper||1⁄2 Medium, cored, seeded, and chopped|
|Yellow onion||1 Small, peeled and finely chopped|
|Cubed cooked turkey||2 Cup (32 tbs)|
|Fresh tomatoes/1 can of 1 pound tomatoes, chopped, with their juice||3 Medium, peeled and chopped|
|Chicken broth/Turkey broth and gravy combined||1 1⁄4 Cup (20 tbs)|
|Cayenne pepper||1 Dash|
|Dried thyme/Dried sage||1⁄4 Teaspoon, crumbled|
1. Melt the butter in a heavy 9- or 10-inch skillet over moderate heat. Add the rice, celery, green pepper, and onion. Cook uncovered, stirring occasionally, until the vegetables are just tender—about 10 minutes.
2. Stir in the turkey, tomatoes, chicken broth, cayenne pepper, and thyme. Cover the skillet and simmer, stirring occasionally, for 30 to 35 minutes, or until the rice is tender.