INGREDIENTS
1 pound of ground turkey, lean (or meat substitute) 1 medium onion, chopped 1 1/2 cups water 8 ounces mushrooms, washed and sliced thin 1 10-ounce bag whole kernel corn 1/2 teaspoon salt 1 teaspoon chili powder 1 1/2 cups brown rice, pre-cooked 1 medium tomato, cut into wedges 1 green bell pepper, washed, seeded, cut into strips parsley and hot sauce, to taste PREPARATION In a large skillet, sauté turkey while mixing often to break apart. Add onion and mushrooms. Cook until tender. Add water, corn, salt and chili powder. Bring to a boil. Stir in rice, tomato and green pepper. Cover and simmer 5 minutes. Fluff with fork. Sprinkle with parsley. Serve with hot sauce. Makes 5 servings.
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THE REBELLIOUS RDAs a longtime promoter of healthy cooking and eating, Amy's focus is on plant-based eating, with a rebellious twist - that she and no one, needs to be perfect. Archives
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