In a medium saucepan, bring cups water, the oil, and salt to a boil over high heat. Add the brown rice, reduce the heat to low, and simmer covered for about 50 minutes, until the rice is tender. Drain the rice if necessary, and set aside. Meanwhile in a large nonstick skillet, cook the ground turkey, chopped onion, and garlic over medium heat for about 7 minutes, stirring occasionally, until the turkey loses its pink color. Stir in the tomatoes and their juice, tomato sauce, hot pepper sauce, oregano, and black pepper. Bring to a simmer, reduce the heat to low, and cook, uncovered, for about 45 minutes. Stir in the cooked brown rice, simmer an additional 5 minutes, and serve immediately. Per serving: Calories: 225, Protein: 25 g, Carbohydrates: 28 g, Fat: 2 g, Cholesterol: 58 mg, Sodium 700 mg, Fiber: 4 g, 8 percent calories from fat. Source: The Healthy Firehouse Cookbook.