1 tablespoon olive oil
2/3 cup diced onion
2/3 cup diced red bell pepper
2 garlic cloves, minced
1 cup frozen artichoke hearts, thawed
2 tablespoons sliced ripe olives
1 14 1/2 ounce can chicken broth
1 1/2 cups water
1 cup uncooked rice
1 teaspoon salt
1/2 teaspoon paprika
2 saffron threads, optional (2 to 3)
1 cup chopped, cooked, Butterball® Young Turkey
1/2 cup frozen green peas, thawed
1/4 cup pine nuts, optional

  1. Heat olive oil in large skillet over medium heat. Add onion, bell pepper and garlic. Sauté 2 minutes. Add artichoke hearts and olives; sauté 2 minutes. Add broth and water; bring to a boil.

  2. Stir in rice, salt, paprika and saffron. Cover and reduce heat.

  3. Simmer about 15 minutes. Stir in turkey, peas and pine nuts. Heat for 5 minutes until liquid is absorbed and peas are heated through.

  4. Remove from heat. Let stand, covered, for 5 minutes. Fluff with fork and serve.

Yield: 4 to 6 servings