© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
2 tbsp olive oil
2 c yellow onion, sliced thin
1 tbsp chopped fresh garlic
1/2 c green olives, drained and sliced
2 c Roma tomatoes, chopped
1/2 c TURKEY STOCK, or low-sodium chicken stock
1/2 tsp crushed red pepper flakes
1 tbsp freshly squeezed lemon juice
1 lb OVEN ROASTED TURKEY BREAST, cut into 1/2-inch cubes
8 c hot fluffy rice
Heat oil in a large nonstick skillet over medium-high heat. Sauté onion for 2 minutes. Add garlic and sauté until garlic is fragrant, about 30 seconds.
Stir in olives, tomatoes, stock, pepper flakes, lemon juice and turkey.
Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.
Serve with hot rice.