 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 2/3 | tablespoons | olive oil | 7/8 | large | Onion, chopped | 7/8 | small | green pepper, finely chopped | 1/2 | cup, strips | celery | 1 1/4 | cups | Rice, white, long-grain, parboiled, dry, enriched | 1/4 | pound, raw | turkey breast tenderloin (about 19 oz. each) | 2/3 | cup | chicken broth (10.5 ounce can) | 3 1/3 | cups | Beans, pinto, canned | 1 7/8 | cups | Rotel - tomatoes, red, ripe, canned, Mexican |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Preheat oven to 375 degrees In a large skillet, heat oil over medium heat. Sauté onion, pepper |
|
