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Turkey and rice pan

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Ingredients for 2 servings:

  • 2 turkey schnitzels (150 g each)
  • 1 tsp oil
  • 2 onions
  • 2 cloves garlic
  • 300 ml chicken broth
  • 2 tbsp tomato paste
  • 250 g mushrooms
  • 2 bell peppers, red
  • Soy sauce
  • Parsley
  • 2 tbsp sour cream
  • 125 g rice
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

WW suitable

Cook the rice according to the package instructions. Cut the turkey cutlets into thin strips. Heat the oil and brown the meat. Dice the onions and garlic, slice the mushrooms, and slice the bell peppers. Add everything to the meat and brown. Pour in the chicken stock, stir in the tomato paste, and simmer for about 5-10 minutes. Season with soy sauce, salt, and pepper, and sprinkle with chopped parsley. Remove the pan from the heat and stir in the sour cream. Add the rice and stir to combine.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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