Latin Style Leftover Thanksgiving Turkey: Arroz con Pavo
Here is a great recipe to use up that leftover holiday turkey. This is a variation of the Latin favorite arroz con pollo and in this case arroz con pavo. This is very easy to make and you will love the flavors.
Ingredients
Rice ingredients
- 1 cup rice long grain
- 1 ¾ cups chicken broth
- ¾ tablespoon olive oil
- ½ teaspoon salt
For the turkey
- 1 cup turkey diced
- 1 tablespoon olive oil
- 2 carrots shredded
- 1 onion small, diced
- 1 garlic clove minced
- 2 tablespoon recaito
- 2 tablespoon sofrito
- ¼ cup peas
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon oregano
- ¼ teaspoon garlic powder
Instructions
- 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.
Nutrition
Calories: 149kcalCarbohydrates: 22gProtein: 5gFat: 4gCholesterol: 8mgSodium: 525mgPotassium: 187mgFiber: 1gSugar: 1gVitamin A: 2610IUVitamin C: 7.7mgCalcium: 19mgIron: 0.6mg
Tried this recipe?Let us know how it was!
