Turkey and Rice

Turkey and Rice
Servings: 20 Yield: 1-1/4 cups Prep 5 mins Cook 20 mins


  • 1 6 ounce portion turkey breast tenderloin
  • 1/4 cup cooked white rice

Make It

1. In a small saucepan. cook turkey portion in enough boiling water to cover for 15 minutes or until turkey is no longer pink (internal temperature should be 170 degrees F). Remove from saucepan; cool. Reserve the water the turkey was cooked in. Finely chop the turkey.

2. In a small bowl combine the turkey with the cooked rice. Add just enough of the reserved cooking liquid to moisten. Use within 1 day, or freeze up to 1 month.

To Freeze:

3. Spoon finished food into ice cube trays. Cover with waxed paper and freeze until firm. When ice cubes are frozen, remove cubes from tray and store in a resealable plastic freezer bag or freezer container. Label package with contents and date. Use within 1 month. Before serving, let thaw in the refrigerator overnight.

To Serve:

4. Heat thawed mixture to lukewarm in a small dish set in a pan of hot water. Stir before serving. Always sample a small bite to make sure the food is not too hot.

Nutrition Facts

Servings Per Recipe: 20; Amount Per Serving: cal. (kcal): 12, Fat, total (g): , chol. (mg): 5, sat. fat (g): , carb. (g): 1, Monounsaturated fat (g): , Polyunsaturated fat (g): , fiber (g): , sugar (g): , pro. (g): 2, vit. A (RE): , vit. C (mg): , Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 1, Pyridoxine (Vit. B6) (mg): , Folate (µg): 8, Cobalamin (Vit. B12) (µg): , sodium (mg): 4, Potassium (mg): 21, calcium (mg): , iron (mg): , Percent Daily Values are based on a 2,000 calorie diet.