Yeah, yeah, yeah, I know it’s Wednesday when I’m posting this “make ahead Monday” dish. To be honest, I’ve been so busy playing catch up that we’ve been ordering delivery from our favorite kabob place more than I’ve been cooking. But better late than never, right? I’m going to keep this post short and sweet because I am exhausted and still have a to-do list longer than I care to think about.
I’ve been planning to make this casserole for a few weeks now, but I finally got around to doing it the other day. I wanted to make some kind of baked rice casserole, for a while, but my husband who says he hates rice (lie) has been adamant that I don’t. Well, I thought if I make a rice dish that he likes otherwise into a casserole maybe he wouldn’t mind (I also didn’t tell him what I was making ahead of time so he wouldn’t be able to protest.) I would call this casserole a success, not because my husband didn’t protest to eating a rice casserole (which he didn’t) but because “C” also ate it! Well, “C” ate all of the pieces of turkey out of his portion. This was a big deal because “C” doesn’t eat anything. His diet is fruit, chips, cereal, french fries and occasionally bread. Maybe we’ve made a bit of a break through in my deciding to no longer be a short order cook because last night, everyone ate the same meal. Maybe.
1 green bell pepper, diced
1 stalk of celery, diced
1 onion, diced
2 cups cooked, diced turkey breast
1 cup diced cooked sausage (andoulle is best, but it was unavailable, so I used a beef kielbasa)
1 can diced tomatoes with roasted garlic
3 cups white rice
6 cups low sodium chicken stock
3 table spoons tomato paste
2 tablespoons Zatarains seasoning
Preheat the oven to 350 degrees
Combine the first seven ingredients in a large casserole dish. Mix the stock, tomato paste, and zatarains. Pour over the rice mixture and bake, covered for 45 minutes, or until the rice is tender. Allow the casserole to cool 10 minutes before serving.
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