Title: Turkey~ bean~ & rice skillet
 Categories: Bean, Leftover tu
      Yield: 6 Servings
 
    1/2 ts Olive oil
      1 lb Turkey light meat, skinless
           Cooked
    1/2 c  Onions -- chopped
    1/2 c  Bell peppers -- chopped
    1/2 c  Celery -- sliced
 14 1/2 oz Crushed tomatoes
     15 oz Dark red kidney beans --
           Undrained
      8 oz No-salt-added tomato sauce
    1/4 c  Water
      2 ts Chili powder
      1 c  Long-grain rice
      1 ts Salt
    3/4 c  Low-fat Monterey Jack cheese
           Grated
 
  In a skillet, heat oil over medium heat. Add turkey, onions, bell
  peppers, and celery. Cook until turkey is done and vegetables are
  tender. Stir in crushed tomatoes, kidney beans, tomato sauce, water,
  chili powder, and salt. Bring to a boil. Stir in rice. Cover and
  reduce heat. Simmer, stirring occasionally, 10 minutes or until rice
  is done. Sprinkle cheese on top.