I got this recipe from my church cookbook. I made it a lot for my boys when they were very young. They loved it.
*Added note: I think the kind of rice you use affects this recipe quite a bit.
A sticky rice will absorb a lot of liquid, while a converted rice
will not. I'm not sure, but I think you could adjust the liquid
accordingly. I always use a more sticky rice.
This recipe is from my ancient 1970's version of Better Homes and Gardens cookbook. :) It was always my boys favorite growing up. I used to make double the filling and bake what didn't fit in the peppers around them.
This is actually a recipe from my high school cafeteria. Everyone bought lunch on meat pinwheel day! My husband had worked with one of the cooks daughters a few years back and asked her for the recipe.
This recipe tastes rich, but has very little fat.
*After reading Annacia's review I realized, she is right and wanted to mention that if using chicken or all white meat turkey, chicken broth would be the best choice. When I use beef broth, I use Imagine Organic Beef Broth, which has a mild, more subtle taste than other beef broths and I always use dark and light turkey meat.*