“It’s so simple dishes that promise the best.”

INGREDIENTS

1 cup uncooked long-grain white rice
1 tsp.  light margarine
2 1/2 cups fresh mushrooms sliced
1/4 cup diced green bell pepper
2 cups low fat chicken broth or defatted turkey broth
1 – 5 ounce can fat-free evaporated milk
1/4 tsp.  salt
1/4 tsp.  white pepper
1/3 cup all-purpose flour
1/3 cup water
2 cups diced cooked turkey
1 small 7-ounce jar pimientos, drained and chopped
2 tbsp.  dry sherry
2 or 3 drops Cholula hot-pepper sauce
1 tbsp.  fresh Italian parsley, snipped, stems removed

DIRECTIONS 

• Cook the rice using package directions without adding salt or margarine.
• In a large, heavy nonstick saucepan over medium-high heat, melt margarine.
• Reduce heat to medium-low and sauté mushrooms and bell pepper for 2 to 3 minutes, or until tender, stirring occasionally.
• Whisk in broth, milk, salt, and pepper.
• Whisk together flour and water in a small bowl.
• Whisk into mushroom mixture.
• Bring to a boil over medium-high heat, stirring occasionally.
• Reduce the heat to medium-low and cook for two to three minutes, or until thickened, stirring occasionally.
• Stir in turkey and pimientos.
• Heat thoroughly.
• Stir in sherry and hot-pepper sauce.
• To serve:
  • Spoon turkey mixture over rice and sprinkle with parsley.