Hot:

Copyright © 2012 tom. Visit the original article at http://leftoverlovers.com/2008/10/26/rice-and-leftover-turkey-or-chicken-hash/.

Photo: Jacqueline Hopkins

This recipe for Rice and leftover chicken can also be used for leftover Thanksgiving turkey.  A reasonably low-calorie meal that is both budget friendly!

Number of servings: 4
Prep Time: 23 minutes
Total Time: 23 minutes

Nutrition Facts (Amount Per Serving)

• Calories 382
• Total Fat 12g
• Saturated Fat 3g
• Cholesterol 83mg
• Sodium 592mg
• Total Carbohydrates 36g
• Dietary Fiber 4g
• Protein 30g

INGREDIENTS

• 2 1/2 cups chopped cooked chicken or turkey
• 1 1/2 cups cooked white converted rice
• 3 medium carrots, shredded
• 1 1/2 cups frozen green peas
• 1/3 cup each finely chopped bell pepper and minced scallions
• 1 cup leftover chicken or turkey gravy or gravy made from 1 pkt (0.87 oz) chicken gravy mix
• 1/4 cup light mayonnaise
• 1/2 tsp each poultry seasoning and freshly ground pepper

PREPARATION

1. Mix all ingredients in a large nonstick skillet; press down with back of a broad spatula. Place over medium-high heat.
2. Cook, stirring occasionally, 14 to 16 minutes until liquid evaporates and some crustiness forms on bottom.
3. Turn in sections with the spatula; cook 2 minutes more.