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.
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Servings: 8 servings
Calories: 149kcal
Ingredients
Rice ingredients
- 1 cup rice long grain
- 1 ¾ cups chicken broth
- ¾ Tbsp olive oil
- ½ tsp salt
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
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: 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
