1. In a 5-quart saucepan, over medium heat, saute turkey ham and sausage in 1 teaspoon oil until lightly browned on all sides. Remove from pan and reserve.
2. In the same saucepan, saute onion, celery, green pepper, garlic and seasonings in the remaining oil. Cook about 10 minutes or until vegetables are crisp-tender.
3. Add rice and cook an additional 5 minutes, stirring constantly to prevent sticking. Add broth and tomatoes and bring to a boil. Reduce heat, cover and simmer 25 to 30 minutes or until the rice is tender.
4. Remove bay leaf. Stir in turkey ham and sausage. Heat well. If needed, add 3/4 teaspoon salt and 1/8 teaspoon pepper. Stir well.
5. Serve hot in bowls.
Republished with permission, National Turkey Federation
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|Serving Size: 1 Serving (522g)|
|Recipe Makes: 4|
|Calories from Fat: 127 (23%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 4.5g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 99.7mg||31 %|
|Sodium 1684.5mg||58 %|
|Potassium 789.4mg||21 %|
|Total Carbohydrate 70.8g||21 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 66.6g|
|Protein 33.2g||47 %|
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Calories per serving: 547
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