Cook Time: 55 minutes
Total Time: 55 minutes
Yield: Serves 4
Ingredients:
- 1 3/4 cups chicken broth
- 1 cup long-grain white rice
- 2 cups packed chopped spinach or similar greens
- 1 bunch green onions, thinly sliced
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper, divided
- 3 to 4 turkey tenderloins
- 1 teaspoon paprika
- 1/2 teaspoon mixed herbs, such as fines herbes or an Italian seasoning mixture
- 1/4 teaspoon garlic powder
- 1 1/2 cups shredded Cheddar cheese, or a Cheddar Jack or Cheddar American mixture
Preparation:
In a 2-quart baking dish, combine the rice, chicken broth, spinach, chard, or beet greens, onions, 1/4 teaspoon salt and 1/8 teaspoon pepper.
Wash turkey and pat dry. Place the tenderloins on the rice mixture. Combine the paprika, herbs, 1/4 teaspoon salt and 1/8 teaspoon pepper and garlic powder. Sprinkle over the turkey tenderloins. Cover the dish tightly with foil and bake for 35 minutes.
Remove foil, stir gently, and bake, uncovered, for about 15 minutes longer, or until liquid is absorbed. Top with the cheese and bake until cheese is melted, about 5 minutes.
Serves 4.
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