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Chefs of
by Mike Lane & Chefs of Rodnreel
Recipe by Glenda Britton

Personal Notes: My deceased mother-in-law shared this recipe with me. It's the best.


• 1 medium onion, cut in 1/2-in wedges
• 1 tbsp. vegetable oil
• 1 can (14 1/2 oz.) stewed tomatoes
• 3 cups diced cooked turkey
• 1 medium green bell pepper, cut in 1-in. pieces
• 1 can (8 oz.) whole-kernel corn, drained
• 3/4 cup picante sauce
• 1 tsp. ground cumin
• 1/2 tsp. salt
• 2 cups hot cooked rice
• Chopped parsley (optional)


Cook onion in oil in 10-in. skillet until tender, about 3 minutes.

Add tomatoes, breaking up with wooden spoon. Stir in turkey, pepper, corn, picante sauce, cumin, and salt. Simmer for 10 minutes or until pepper is crisp-tender. Ladle into bowls; top with rice. Sprinkle with parsley if desired.



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