Recipe: Arroz con Turkey

ARROZ CON TURKEY
Source: Frugal Luxuries by the Seasons by Tracey McBride

This adaptation of the classic Spanish recipe Arroz con pollo (rice with chicken) was one of my favorite childhood meals. The fun was found in the fact that my parents would triple the recipe and bake it in the bottom half of the turkey roaster! You may wish to double this recipe (if leftover quantities permit) and freeze half of it for a future meal.

6 tablespoons butter or margarine
4 small cloves fresh garlic, pressed
2 medium onions, diced
3 or 4 cups of diced cooked turkey
1 tablespoon minced fresh oregano (or 2 teaspoons dried)
2 tablespoons minced fresh Italian parsley (or 1 tablespoon dried)
1 teaspoon minced fresh thyme (or 1/2 teaspoon dried)
1 cup frozen peas and carrots (you may substitute small broccoli florets)
Salt and pepper to taste
1 1/4 cups long-grain white rice
1 can or 2 cups chicken or turkey broth, plus 1/4 cup water
Optional: 1/2 cup leftover stuffing

Melt 4 tablespoons of the butter in a 4-quart oven-proof casserole. Saute garlic and onions for about 5 minutes, or until translucent.

Add the diced turkey, herbs, vegetables, and salt and pepper. Mix well.

In a small saucepan melt remaining 2 tablespoons of butter and add uncooked rice. Saute over medium heat for about 2 minutes (do not burn).

Add the sauteed rice to the casserole and mix well.

In the same saucepan, bring the broth and water to a full boil and pour it over the mixture in the casserole. Add 1/2 cup leftover stuffing, and mix well.

Cover tightly and bake in a preheated, 375F oven for about 25 minutes, or until rice has cooked tender.

Uncover and bake for another 10 to 15 minutes.

Serve with a winter fruit salad and fresh French bread.