| Ingredients | | | 2 | cup | chicken broth | | | 1 | teaspoon | basil | | | 1/4 | teaspoon | garlic powder | | | 1/4 | teaspoon | hot pepper sauce | | | 14 1/2 | oz | stewed tomatoes | | | 2 | cup | long-grain white rice, cooked | | | 1 | cup | green peas, thawed | | | 2 | cup | turkey light meat, skinless, cooked and cubed | | | | | |
Directions:
| In medium saucepan mix broth, basil, garlic powder, hot pepper sauce and tomatoes. Over medium-high heat, heat to a boil. Stir in rice.
Reduce heat to low. Cover and cook 20 minutes. Stir in peas and turkey. Cover and cook 5 minutes more or until rice is done and most of liquid is absorbed.
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