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| Servings | cook method | prep | cook | ready |
| 0 | Boil-Simmer | 30 minutes | 20 - 30 minutes | 4 servings (1 1/2 cups each) |
25 ml (2 tbsp) Vegetable oil
250 ml (1 cup) Uncooked long-grain rice
250 ml (1 cup) Medium or spicy chunky salsa
1 can (14 1/2 ounces) Chicken broth
500 ml (2 cups) Chopped zucchini
500 ml (1 cup) Frozen whole kernel corn
125 ml (1/2 cup) Chopped onion
375 ml (1 1/2 cups) Chopped cooked Butterball turkey
(114 ml / 4 oz) Shredded Mexican blend cheese
250 ml (1 cup) Chopped fresh cilantro, (optional)
1. Heat 15 ml (1 tbsp) of the oil in large skillet over medium
heat. Add rice; cook and stir until rice turns light golden
brown, about 3 minutes. Add salsa and broth; stir to mix.
Cover skillet, reduce heat to low and simmer 15 minutes
or until rice is tender.
2 In a second skillet, heat the remaining 15 ml (1 tbsp) oil
over medium-high heat. Add zucchini and onion. Cook
and stir 5 minutes or until vegetables just start to brown
on edges, adding corn after 3 minutes. Add turkey to
vegetables and set aside until rice is done.
3. Stir vegetables and turkey into rice mixture. Continue
heating 2 minutes or until turkey is hot. Sprinkle with
cheese, cover, remove from heat and let stand 5 minutes.
4. If desired, sprinkle with cilantro.
