Italian Rice with Turkey
Essential Ingredient:
Turkey Breast Fillets
2 tbsp olive oil

2 skinless boneless Turkey fillets or turkey pieces

1 Red onion, cut into 8 wedges

2 red peppers, halved deseeded and sliced thickly

1 garlic clove, crushed

100g long grain rice

400g can chopped tomatoes

300ml chicken stock

4tbsp ready-made pesto

To serve:
Season to taste and drizzle over the Pesto before serving.
Recipe from Life,....and everything else.
This recipe uses a lot of store cupboard favourites.
  1. Heat oven to 200c/fan 180c/gas mark 6
  2. Heat the oil in a large,shallow ovenproof pan, add the turkey and cook for 3-4 mins until golden all over
  3. Remove from the pan and set aside
  4. Add the onion and peppers, and cook for 3 mins or until light golden
  5. Tip in the garlic and fry for a min. Stir in the rice, then the tomatoes, stock and reserved turkey. Turn up the heat and bring to the boil
  6. Transfer to the oven to cook at 200c/fan 180c/gas mark 6 uncovered, for 20 mins
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