One of my favorite things about Thanksgiving Turkey is leftovers! You can add the turkey to lots of dishes where you would normally use chicken. These Green Chile Turkey & Rice Bowls are a fun way to help you eat leftovers without having to eat another turkey sandwich!
Here is what you need…
Cook the rice according to package directions.
In a large skillet, sauté the onion until translucent, about 5 to 8 minutes. Add the minced garlic and sauté another 2 minutes. When you add the chicken broth, the mixture will bubble up. Last, add the green chiles and stir well.
Bring this to a boil. Reduce the heat and simmer for about 5 minutes. Add the turkey, and cook until heated through.
In a tortilla, layer rice and then turkey mixture.
Top with shredded cheese and serve immediately.
Green Chile Turkey & Rice Bowls
Ingredients
- 2 to 3 cups cooked turkey shredded
- 1 cup uncooked rice
- 1/2 medium onion finely diced
- 2 garlic cloves minced
- 1 4.5 oz can Old El Paso® Chopped Green Chiles undrained
- 1 cup chicken broth
- 1 package Old El Paso® Stand’N’Stuff Soft Tortillas
- 1 cup shredded cheese cheddar, Monterey Jack, Colby, or a blend; optional
Instructions
- Cook rice according to package directions.
- In a large skillet, sauté onion until translucent, about 5 to 8 minutes. Add minced garlic. Sauté another 2 minutes. Add broth; mixture will bubble up. Add green chiles and stir well. Bring to a boil. Reduce heat and simmer about 5 minutes. Add turkey, and cook until heated through.
- If desired, toast tortillas in an oven for 5 to 10 min at 350 degrees.
- In a tortilla, layer rice and then turkey mixture. Top with shredded cheese and serve immediately.
This recipe was created in partnership with Old El Paso®. All opinions expressed are my own.