Cajun-Style Turkey, Rice & Red Beans

Cooked chicken can easily be substituted for the turkey.

1 2/3 Cups / 425 mL Water
1 Can (8 oz. / 227 g) Tomato Sauce
1 Watkins Bay Leaf
1/4 to 1/2 teas. / 1.2 to 2.5 mL Watkins Cajun Pepper
1 Package / (8 oz. / 225 g) rice and bean blend
1 Tbsp. / 15 mL Watkins Liquid Onion Spice
1 Cup / 250 mL Chopped Onion
3/4 Cup / 180 mL Chopped Celery
3/4 Cup  / 180 mL Chopped Red or Green Bell Pepper
1 1/2 teas. / 7.5 mL Watkins Garlic Granules
2 Cups / 500 mL Cubed Cooked Turkey Breast
1 1/2 to 2 Tbsp. / 25 to 30 ml Watkins Inferno Hot Pepper Sauce
1 teas. / 5 mL Watkins Cumin
Freshly-Ground Watkins Sea Salt, to taste

In medium saucepan, combine water, tomato sauce, bay leaf and cajun pepper; bring to a boil over medium high heat. Add rice & red bean blend; reduce heat and simmer 17 to 20 minutes or until liquid is absorbed; stirring occasionally. Heat liquid spice in large skillet until hot; add onion, celery, peppers and garlic granules; saute until tender. Stir in turkey, inferno sauce, cumin and salt. Simmer covered for 5 minutes or until heated through. Remove bay leaf from rice and place on serving plate; top with turkey mixture. Makes 6 servings.

Nutritional Information Per Serving:
Calories 260, protein 19 g, Carbohydrates 37 g, Sodium 440 mg, Fat 4 g, Saturated Fat 1 g, Cholesterol 32 mg, Dietary Fiber 3 g

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