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| Ingredients | |||
| 2 | cup | chicken broth | |
| 1 | teaspoon | basil | |
| 1/4 | teaspoon | garlic powder | |
| 1/4 | teaspoon | hot pepper sauce | |
| 14 1/2 | oz | stewed tomatoes | |
| 2 | cup | long-grain white rice, cooked | |
| 1 | cup | green peas, thawed | |
| 2 | cup | turkey light meat, skinless, cooked and cubed | |
Directions: | |||
| In medium saucepan mix broth, basil, garlic powder, hot pepper sauce and tomatoes. Over medium-high heat, heat to a boil. Stir in rice. Reduce heat to low. Cover and cook 20 minutes. Stir in peas and turkey. Cover and cook 5 minutes more or until rice is done and most of liquid is absorbed. | |||
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