Quick turkey stew with peppers and rice
Strips of turkey breast, peppers and onion in a tomato sauce with paprika and a splash of single cream, ready while the brown rice cooks. Swap the cream for crème fraîche, or leave it out altogether.
- 30 minTime
- 17 minHands-on
- 4Portions
- ≈ 46 krper portion
- 520kcal per portion
Ingredients for 4 portions
- 500 gTurkey breast fillet
- 1Yellow onion
- 2 clovesGarlic
- 3Bell peppers, ideally mixed colours
- 1 tbspRapeseed oil
- to tasteSalt
- to tasteBlack pepper
- 1 tbspPaprika
- 2 tbspTomato paste
- 400 gCrushed tomatoes
- ≈ 1 dlWater
- 1 cubeChicken stock, cube
- 1 dlCooking cream
On the side
- 3 dlBrown rice
Method
- Cook the brown rice according to the packet instructions, about 25 minutes.
- Cut the turkey into strips. Chop the onion and garlic and slice the peppers into strips.
- Heat the oil in a large frying pan or casserole and brown the turkey over high heat for 3 minutes. Season with salt and pepper. Add the onion, garlic and peppers and fry for another 3 minutes.
- Stir in the paprika and tomato paste. Add the crushed tomatoes, water and crumbled stock cube and simmer, covered, for 10 minutes.
- Stir in the cream and bring back to the boil. Season with salt and pepper.
- Serve the stew with the rice.
The cost is estimated from Swedish grocery prices.
