1.5cupschicken stock (chicken broth or chicken bouillon) - low sodium
1tablespoonItalian herbs (oregano, rosemary, thyme, and sometimes basil and parsley)
1.5-2cupsbrown rice - cooked
Instructions
First, I cooked ground turkey. I thought I had some frozen turkey sausage that I had planned to add, but I did not, so I’m lacking a little of the protein I thought I’d have.
Then I added the diced pepper, onion, garlic and a little salt and pepper with some olive oil. I let this cook until the veggies were softened, about 6-7 minutes, stirring often.
Then I added in the can of diced tomatoes, the can of crushed tomatoes, the chicken broth and the Italian seasoning.
I eyeballed the broth and seasoning, so I’m making assumptions about how much I put in. Make sure it’s as liquidy as you like. Ha, do you like my made-up word, liquidy? I season as I go. I actually added some Italian seasoning to the meat and veggie layer and then some more when I put in all of the liquids. Just keep tasting it and make sure it tastes good to you.
Let this mixture simmer for about 2 hours, stirring every once in a while. Here it is all done! I also put some rice on it.