• 2 cups chicken stock
• 1 cup long grain white rice
• 1 Tbs. olive oil
• 1 red onion, minced
• 2 cloves garlic, crushed
• 1 green bell pepper, seeded and diced
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/4 tsp. cayenne pepper
• 1 lb. ground turkey
• 3-1/3 cups Italian style peeled tomatoes, chopped
• 1/4 tsp. chili pepper flakes, crushed
• 1/2 cup cilantro or parsley, chopped
• 1/4 lb. Monterey Jack cheese, shredded

Bring stock to a boil in a saucepan over high heat. Stir in rice and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Heat oil in a heavy nonstick skillet over medium heat. Sauté onion 4-5 minutes or until softened. Stir in next 5 ingredients and simmer 1 minute. Add turkey and increase heat to medium high. Sauté 5-6 minutes, stirring frequently to break up turkey, until turkey is lightly browned. Stir in next 3 ingredients and salt and pepper to taste. Simmer 15 minutes or until sauce is thickened. Serve sauce over rice and sprinkle with cheese.

Per serving: calories 565, fat 23.4g, 37% calories from fat, cholesterol 116mg, protein 35.2g, carbohydrates 53.3g, fiber 3.8g, sugar 9.3g, sodium 973mg, diet points 13.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.9, Fruit: 0.0, Bread: 2.2, Lean meat: 4.2, Fat: 2.2, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Beaujolais, or Chenin Blanc.