https://tryon.iga.com/Recipes/Detail/3641/
2 Ratings 1 Comment
Yield: 8 servings
Preparation Time: and Total Time: 20 min
| 1 | tablespoon | olive oil | |
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| 1 | pound | lean ground turkey breast | |
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| 1/2 | cup | sun dried tomatoes, julienne cut | |
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| 2 | cups | (16 ounces) V8 juice (low sodium) or tomato juice | |
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| 2 | cups | quick-cooking rice, uncooked | |
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| 1 | can | (11 ounce) whole kernel corn with green and red peppers, undrained | |
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| 1 | can | (4 ounce) diced green chiles | |
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| 3/4 | cup | water | |
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| 1 | pkg | (1 ounce) taco seasoning mix (low sodium) | |
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| 1 | cup | (4 ounces) shredded cheddar cheese | |
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| 1 | cup | crushed tortilla chips | |
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Heat oil in large 10 inch skillet over medium-high heat until hot. Add turkey and sun-dried tomatoes and cook, breaking up meat for 5 to 6 minutes or until turkey is no longer pink.
Add V8 juice, rice, corn, chiles, water and taco seasoning. Stir until all rice is moistened and seasoning is blended into mixture. Bring to a boil; remove from heat.
Top with cheese, cover and allow to stand 5 to 6 minutes or until liquid is absorbed and cheese is melted. Top with corn chips and a few sun-dried tomatoes and serve immediately.
Recipe, photo and food styling by Webstop
Please note that some ingredients and brands may not be available in every store.
https://tryon.iga.com/Recipes/Detail/3641/
Customer Comments
Helen Independence, Mo
“My whole family enjoyed this meal. Very good.”
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