_{Jim Bathie; Lydia DeGaris-Pursell}

Ingredients

1 tablespoon olive oil

1 1/2 cups chopped onion

1 teaspoon bottled minced garlic

1 cup chopped green bell pepper

1 cup chopped red bell pepper

2 1/2 teaspoons paprika

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon ground red pepper

1/2 teaspoon black pepper

1 cup uncooked long-grain rice

2 cups fat-free, less-sodium chicken broth

1 (14.5-ounce) can diced tomatoes, undrained

2 cups shredded cooked turkey

6 ounces andouille sausage, chopped

2 tablespoons sliced green onions

Preparation

Heat oil in a large Dutch oven over medium-high heat. Add onion and garlic; sauté 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients (bell peppers through black pepper); sauté 1 minute. Add rice; sauté 1 minute. Stir in broth and tomatoes; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Add turkey and sausage; cover and cook 5 minutes. Sprinkle with green onions.

Serves 8

Borrowed from Cooking Light, November 2001

For more outstanding recipes click http://wdez.com/blogs/cassacopia/