1Chop 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.
22. 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.