For the turkey
- 1 cup turkey diced
- 1 Tbsp olive oil
- 2 carrots shredded
- 1 onion small, diced
- 1 garlic clove minced
- 2 Tbsp recaito
- 2 Tbsp sofrito
- ¼ cup peas
- ½ tsp salt
- ¼ tsp pepper
- ¼ tsp oregano
- ¼ tsp garlic powder
To prepare the rice: In a sauce pan on medium heat place ¾ Tbsp. of olive oil and rice and stir. Add the water and salt. Bring to a boil. Turn heat down to medium, cover. Cook for about 20 minutes. Remove cover and fluff. Leave uncovered until ready to use.
While the rice is cooking: In a small dish, mix together salt, pepper, oregano and garlic powder. Sprinkle over chicken. Allow chicken to absorb the seasonings for about 1 hour. In a skillet on medium heat saute the chicken until brown on both sides. Cover and cook for about 10 minutes on low. Remove chicken from skillet and using a sharp knife dice on a cutting board.
Wipe skillet clean and place 1 Tbsp. olive oil, diced shredded carrots, recaito and onion. Cook until onions are translucent. Add the chicken and toss until well blended.
Add the rice and blend thoroughly. Add the peas right before serving.
Calories: 149kcal | Carbohydrates: 22g | Protein: 5g | Fat: 4g | Cholesterol: 8mg | Sodium: 525mg | Potassium: 187mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2610IU | Vitamin C: 7.7mg | Calcium: 19mg | Iron: 0.6mg