PREP TIME 5 minutes

COOK TIME 25 minutes

TOTAL TIME 30 minutes

Ingredients

• 2 tablespoons butter
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 cup chopped mushrooms
• 1/4 cup all purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• 2 cups chicken stock
• 1 cup milk (I used 2%)
• 2 cups cooked turkey, chopped (or chicken)
• 1 cup rice
• 1 cup frozen corn kernels
• 1 cup frozen peas

Instructions

1. In a large skillet with a lid, melt the butter over medium heat.
2. Add the onion, garlic and mushrooms and cook, stirring for 2-3 minutes or until the onion is softened.
3. Add the flour, salt, pepper, thyme and paprika and continue to cook, stirring, for 1 minute.
4. Slowly stir in the milk and chicken broth.
5. Add the turkey and the rice and bring to a boil over medium heat.
6. Stir, reduce the heat to low, and cover with a lid.
7. Simmer for 15-20 minutes or until the rice is tender.
8. Stir in the corn and peas and heat through.

For this recipe I used long grain white rice. If you’re using a different type of rice, you may need to adjust the amount of liquid or the cooking time. For the rice I use, I needed 2 cups of liquid for 1 cup of rice and 20 minutes of cooking time. If the rice you are using is different (according to the package directions), adjust the amount of chicken broth and cooking time accordingly