Leftover Turkey Spanish Rice
Servings: 2 -4
Leftover Turkey Spanish Rice - after you're done with turkey sandwiches and soups after Thanksgiving, and you still have your turkey leftovers, try this recipe to top it all off.
Print Recipe
Ingredients
- 4 oz of cubed Pancetta
- 1 Spanish Onion , chopped
- 2 garlic gloves , chopped
- 1 green pepper , chopped
- 1 cup of rice
- 1 can of tomato sauce ( 15 oz)
- Few threads of Spanish saffron
- 1/2 teaspoon of sweet smoked paprika
- 1/2 teaspoon of hot Smoked Spanish Paprika
- 2 cups of cubed leftover turkey
- 1 tablespoon of chopped , fresh parsley
- 1/3 cup of white wine
- 1,5 - 2 cups of chicken broth
- Salt an freshly ground pepper to taste
Instructions
- In a large cast iron skillet cook pancetta for 2-3 minutes until golden (you don't need to add fat as pancetta will release its own fat and cook the meat in it)
- Add onions and cook for another 3 minutes until the onions are translucent
- Add peppers and cook for another 2-3 minutes
- Then add garlic, sweet smoked paprika, Spanish smoked paprika, salt, pepper and pinch of saffron
- Add rice and let it cook for a minute or two to get coated with all the ingredients and flavors
- Add wine and let it cook until almost evaporated for about 2-3 minutes
- Then pour the tomato sauce and 1 cup of chicken stock
- Add leftover turkey
- Stir it, cover and cook for 10 minutes
- If your rice requires a lot of moisture, add another 1/2 cup of chicken stock; Keep adding some more chicken stock until your rice is tender and cooked through ( another 20-30 minutes)
- Sprinkle with fresh parsley and serve immediately