Cooking Directions

• Heat the broth, basil, garlic powder, hot pepper sauce and tomatoes in a 3-quart saucepan over medium-high heat to a boil. Stir in the rice. Reduce the heat to low.  Cover and cook for 20 minutes.
• Stir in the peas and turkey. Cover and cook for 5 minutes or until the rice is tender.

Ingredients

• 2 cups Swanson® Chicken Broth
• 1 teaspoon dried basil leaves, crushed
• 0.25 teaspoon garlic powder
• 0.25 teaspoon hot pepper sauce
• 1 can (14.5 ounces) stewed tomatoes
• 0.75 cup uncooked regular long grain white rice
• 1 cup frozen peas
• 2 cups cubed cooked turkey or chicken