Kristen W, adapted from bake-eat-repeat
Yield: 4-6 servings
2 T butter
1/2 c diced onion
2 cloves garlic, minced
1/4 c flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
1/4 tsp paprika
2 c chicken stock
1 c milk
2 c cooked turkey, chopped (or chicken)
1 c rice (long grain white, adjust liquid and cooking time if using different kind)
1 c frozen corn kernels
1 c frozen peas
*Optional: cooked and chopped cauliflower, dash of cajun seasoning or hot sauce
In a large skillet with a lid, melt the butter over medium heat. Add the onion and garlic and cook, stirring for 2-3 minutes or until the onion is softened.
Add the flour, salt, pepper, thyme and paprika and continue to cook, stirring, for 1 minute.
Slowly stir in the milk and chicken broth.
Add the turkey and the rice and bring to a boil over medium heat.
Stir, reduce the heat to low, and cover with a lid.
Simmer for 15-20 minutes or until the rice is tender.
Stir in the corn, peas, or other veggies and heat through.
Serve warm!
