Spanish Rice

-2 cups rice
-3/4 c. oil
-1/2 c. tomato sauce
-6 stems cilantro (optional)
-1 tsp. salt
-1 tsp. minced garlic
-4 cups water
-1 tsp. chicken flavored bouillon cube
-Dash of cumin
-Dash of garlic pepper

DIRECTIONS:
1. Heat oil in large frying pan on medium heat.
2. Add rice and cook until golden brown.
3. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
4. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
5. Stir and cover pan. Let simmer for 30-40 minutes.

Stuffed Bell Peppers

This recipe is different than the one I usually use. Sounds loverly with the turkey & pico de gallo...

Ingredients

• 1 1/4 lb Ground Turkey Breast Extra Lean
• 1 cup Fresh Pico De Gallo
• 2 tbsp Extra Virgin Olive Oil
• 3 tbsp Low Sodium Soy Sauce
• 1 1/2 tsp Grill Mates Montreal Chicken Seasoning
• 4 medium raw Green-bell Pepper
• 4 tbsp Original Taco Sauce
• 3 oz Sliced Fresh Mushrooms

Directions

Top bell peppers and scoop out seeds.
Chop up the pepper tops and sliced mushrooms and add to pico de gallo.
Season turkey with Montreal Chicken seasoning, and sauté in skillet with olive oil and soy sauce.
Once meat begins to brown add pico de gallo mixture (chopped onions, tomatoes, cilantro and chopped bell pepper)
Meanwhile coat the hollow bell peppers with olive oil, place in glass baking dish and roast for 15 minutes at 350℉.
Fill roasted peppers with cooked meat and return to oven for 5 minutes.
Top each pepper with dabs of taco sauce to taste.