Follow these steps for perfect results
Tomatoes
canned
Tomato Juice
canned
Cooking Oil
Onion
chopped
Green Pepper
chopped
Salt
Garlic Salt
Cayenne Pepper
Long Grain Rice
Frozen Artichoke Hearts
thawed
Cooked Turkey
diced
Stuffed Green Olives
sliced
Combine tomatoes, tomato juice, cooking oil, chopped onion, green pepper, salt, garlic salt, and cayenne pepper in a large saucepan.
Stir in rice.
Bring the mixture to a boil.
Add thawed artichoke hearts, diced cooked turkey, and sliced, stuffed green olives.
Transfer the mixture to a 3-quart casserole dish.
Cover the casserole dish and bake in a preheated 350°F (175°C) oven for 1 hour and 25 minutes, or until the rice is tender, stirring once or twice during baking.
Garnish with additional stuffed green olives, if desired.
Serve hot.
Expert advice for the best results
Adjust seasonings to taste.
Use a variety of colored bell peppers for added visual appeal.
Serve with a side salad for a complete meal.
Everything you need to know before you start
20 minutes
Can be made a day ahead and reheated.
Serve hot in the casserole dish or portion into individual bowls. Garnish with fresh parsley.
Serve with a side of crusty bread.
Offer a lemon wedge for added brightness.
Complements the savory flavors and acidity of the dish.
Discover the story behind this recipe
Adaptation of a Spanish classic to local ingredients and convenience.
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