Turkey, Green Pepper and Mushroom Rice Bowl
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
372
Fat
5.8g
Saturated Fat
1.8g
Carbs
43g
Sugars
2.9g
Protein
34.4g
Fibre
2.1g
Sodium
0.6g
Ingredients
185 g rice
450 ml chicken stock
1 onion, chopped
1 green pepper, chopped
150 g mushrooms, sliced
400 g leftover turkey, cut into bite-sized pieces
2 tsp soy sauce
1 tsp sweet chilli sauce
1 tsp chilli powder
Method
  1. Bring the chicken stock to a boil in a large saucepan and add the rice. Bring back to the boil, then reduce the heat and simmer, covered, for 15-20 minutes until cooked through.
  2. Heat the oil in a frying pan and cook the onion for 4-5 minutes until softened. Stir in the green pepper and mushrooms and cook for five minutes.
  3. Add the soy sauce, sweet chilli sauce and chilli powder, stirring to combine. Add a few drops of water if the sauce seems thin. Add the leftover turkey and heat through. Serve over the cooked rice.