Traditional recipes for Spanish rice take a long time to cook and mess up a lot of pans. Quick-cooking rice and a couple of convenience products help to make this favorite dish into a weeknight staple.
1 1/2 cups quick-cooking rice
2 tablespoons corn oil
1/2 pound ground turkey
1 (14-ounce) jar garden-style chunky pasta sauce
1 (4-ounce) jar chopped pimentos, drained
1 1/2 teaspoons salt
1 clove garlic, minced
1 cup Cheddar cheese cubes
Cook rice according to package directions. Meanwhile, heat corn oil in a 10-inch skillet over medium-high heat. Add turkey and cook, stirring to break up turkey, until browned. Add sauce, pimientos, salt and garlic. Reduce heat and bring to a simmer.
Stir cooked rice into sauce and simmer until liquid thickens slightly. Stir in cheese and simmer until cheese melts. Makes 4 servings.
Menu: Salad of curly endive, pitted olives, and red onion with lemon vinaigrette. Bakery coconut macaroons.
"The 15-Minute Chef"
Thursday, November 04, 1999
