| Written By Recipe Coordinator |
A Cajun style twist perfect for your turkey leftovers. Make your Thanksgiving Day or day after Thanksgiving a truly bayou celebration. Happy Thanksgiving!
1 cup long grain white rice, uncooked
1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
3 cloves garlic, minced
2 cans (15 ounces each) mild red beans in chili sauce, undrained
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon hot pepper sauce
2 cups chopped leftover cooked Butterball® Turkey
2 tablespoons chopped fresh parsley
1. Cook rice according to package directions.
2. Heat oil in large skillet over medium-high heat.
3. Add onions, celery, bell peppers and garlic; cook 7 minutes, or until tender, stirring frequently.
4. Stir in beans, cumin, salt and hot pepper sauce. Bring to a boil. Reduce heat to medium-low; cover. Simmer 10 minutes.
5. Stir in turkey; cook, uncovered, 5 minutes, or until heated through, stirring occasionally.
6. Add parsley to rice; mix lightly. Spoon onto serving platter; top with the bean mixture.
Recipe and photo courtesy of Butterball Turkey.





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