Recipe - Light Turkey Jambalaya

1 tablespoon Olive oil
1 md Onion, finely chopped
1 md Green bell pepper, stemmed,
Seeded and coarsely chopped
1 md Red bell pepper, stemmed,
Seeded and coarsely chopped
2 md Cloves garlic, peeled and
Minced
2 14 One half oz. cans minced
Tomatoes in puree
1 14 One half oz. can lowsodium
Chicken broth
1 teaspoon Paprika
One half teaspoon Onion powder
One half teaspoon Garlic powder
One half teaspoon Dried thyme leaves, crushed
One half teaspoon Ground cumin
1 One half pound Turkey breast with bone,
Skin removed
One half pound Turkey sausage, such as
Polish or kielbasa, cut into
One fourth inch slices
1 cup Uncooked white rice
One fourth teaspoon Hot sauce
One fourth teaspoon Salt
One fourth teaspoon Freshly ground black pepper

1. In a large pot, heat the olive oil over medium heat. Add the onion,
green and red bell peppers; saute 5 minutes. Add the garlic and saute 2
minutes. 2. Add the tomatoes, broth, paprika, onion powder, garlic powder,
thyme and cumin; bring to a boil, reduce the heat and simmer 10 minutes. 3.
Add the turkey breast to the pot. Cover and cook at a low simmer 45
minutes, until cooked through. Remove the turkey from the pot and cool
slightly. Dice the turkey. 4. While the turkey is cooling, add the sausage
and rice. Cover and cook on mediumlow heat 15 minutes. Stir occasionally
during the cooking time. 5. Put the minced turkey back into the pan with the
hot sauce, salt and pepper. Cook on mediumlow heat 10 minutes until the
sausage is cooked through.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini