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Green Chile Turkey & Rice Bowls

One of my favorite things about Thanksgiving Turkey is leftovers!  You can add the turkey to lots of dishes where you would normally use chicken.  These Green Chile Turkey & Rice Bowls are a fun way to help you eat leftovers without having to eat another turkey sandwich!

Here is what you need…

Cook the rice according to package directions.

In a large skillet, sauté the onion until translucent, about 5 to 8 minutes.  Add the minced garlic and sauté another 2 minutes.  When you add the chicken broth, the mixture will bubble up.  Last, add the green chiles and stir well.

Bring this to a boil.  Reduce the heat and simmer for about 5 minutes.  Add the turkey, and cook until heated through.

In a tortilla, layer rice and then turkey mixture.

Top with shredded cheese and serve immediately.

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Green Chile Turkey & Rice Bowls

Course Main Course
Cuisine Mexican

Ingredients

  • 2 to 3 cups cooked turkey shredded
  • 1 cup uncooked rice
  • 1/2 medium onion finely diced
  • 2 garlic cloves minced
  • 1 4.5 oz can Old El Paso® Chopped Green Chiles undrained
  • 1 cup chicken broth
  • 1 package Old El Paso® Stand’N’Stuff Soft Tortillas
  • 1 cup shredded cheese cheddar, Monterey Jack, Colby, or a blend; optional

Instructions

  • Cook rice according to package directions.
  • In a large skillet, sauté onion until translucent, about 5 to 8 minutes. Add minced garlic. Sauté another 2 minutes. Add broth; mixture will bubble up. Add green chiles and stir well. Bring to a boil. Reduce heat and simmer about 5 minutes. Add turkey, and cook until heated through.
  • If desired, toast tortillas in an oven for 5 to 10 min at 350 degrees.
  • In a tortilla, layer rice and then turkey mixture. Top with shredded cheese and serve immediately.

Disclosure:
This recipe was created in partnership with
Old El Paso®. All opinions expressed are my own.

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