- Ready In:
- 1 lb turkey, cubed
- 1 large onion, chopped
- 1 bell pepper, chopped
- 3 garlic cloves, minced (or more to taste)
- 4 celery ribs, chopped
- 2 (6 ounce) cans tomato paste
- 1 (28 ounce) can tomatoes
- 8 cups chicken broth
- 2 teaspoons cayenne pepper
- 2 teaspoons black pepper
- 1 teaspoon oregano
- 1⁄2 teaspoon thyme
- 2 bay leaves
- 4 cups long-grain white rice, uncooked
- In a sauté or frying pan, sauté diced turkey meat in salt, black pepper and cayenne pepper until just warmed through. In a large pot, sauté the onions, garlic, peppers and celery in oil until onions begin to turn transparent. In the same pot, add the tomato paste and let it brown a little.
- Once the vegetables are translucent deglaze the pan with the about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits, and stir until smooth, making sure the sautéed vegetables, paste and stock are combined thoroughly.
- Add the remaining seasonings, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the turkey and cook another 10 minutes. Add the rest of the stock, and stir in the rice, combining thoroughly. Cook for about 20-25 minutes, or until the rice has absorbed all the liquid and is cooked through. Turn the heat down to low-medium and let the sauce thicken up a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients.
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My husband and I really like this recipe not only because Turkey is cheap (we are currently studying in Florence, one of Italy's most expensive cities), but also because it is very tasty. I have prepared at least three times, but always with out celery since my husband hates it and in all these occasions it has turn out full of flavor.
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I eat food. Yum.