1/4 cup Hellmann's® or Best Foods® Real Mayonnaise
2 1/2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon paprika
2 tablespoons canola oil
1/2 pound spicy turkey sausage or pork sausage, cut into 1/2-inch thick slices
1 small Spanish onion, chopped
2 roasted red bell peppers, cut into thin strips
3 cloves garlic
1 1/2 cups uncooked regular or converted rice
3 cups chicken broth
1 cup green peas
1 pound leftover turkey, finely chopped
1/4 cup finely chopped fresh parsley
How to Make It
Combine Hellmann's® or Best Foods® Real Mayonnaise, lemon juice, lemon peel and paprika with wire whisk in small bowl. Season, if desired, with salt and pepper; set aside.
Heat oil in 4-quart Dutch oven over high heat and cook sausage, stirring occasionally, 5 minutes or until golden brown and just cooked through. Remove to paper-towel-lined plate.
Cook onion in same Dutch oven over medium heat, stirring occasionally, 4 minutes or until onion is tender. Stir in red peppers and garlic and cook 30 seconds. Stir in rice and cook, stirring occasionally, 3 minutes. Stir in broth. Bring to a boil over high heat. Reduce heat to medium and simmer covered 15 minutes or until rice is tender and liquid is absorbed. Stir in peas and turkey and let stand covered 5 minutes. Gently fold in lemon-paprika aioli and parsley. Season, if desired, with salt and pepper.
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