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Steps
1
Chop turkey. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook rice, carrot, onions and celery in oil 5 minutes, stirring frequently, until vegetables are tender and rice is toasted light brown.
2
2. Stir in broth and turkey; reduce heat to medium-low. Cover and cook about 5 minutes, stirring occasionally, until hot. Top with cheese and parsley.
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Here's a tip for using extra broth. Freeze leftover broth in an ice-cube tray. When cubes are frozen solid, place in a freezer bag to store. One cube, which is 2 tablespoons, can be quickly thawed to use in a recipe.
Use Progresso® reduced-sodium chicken broth and reduced-fat Parmesan cheese for a healthy twist.
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Nutrition Facts
Serving Size:1 Serving
Calories
360
Calories from Fat
65
Total Fat
7 g
Saturated Fat
2 g
Cholesterol
75 mg
Sodium
210 mg
Potassium
540 mg
Total Carbohydrate
50 g
Dietary Fiber
5 g
Protein
34 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
6%
6%
Calcium
10%
10%
Iron
14%
14%
Exchanges:
3 Starch; 1 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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