Mexican Turkey In Chilli Cook-In-Sauce Recipe
Ingredients
| 4 Turkey pieces | ||
| 198 g/7 oz can Sweetcorn, drained | ||
| 376 g/13 1/4 oz can Homepride | ||
| Chilli Cook-in-Sauce | ||
| 225 g/8 oz Rice | ||
| Salt | To Taste | |
| 1/4 Green pepper, to garnish | ||
Directions
Preheat oven to 190°C/375°F/Gas Mark 5.
Place the turkey and sweetcorn in a casserole.
Pour over the Chilli Cook-in-Sauce.
Cover, place in the oven and cook for 1 1/2 hours, until the turkey is tender.
Meanwhile, bring a large saucepan of lightly salted water to the boil.
Add the rice and cook for 15 minutes, until it is tender.
Drain, rinse in boiling water and arrange around the edge of a shallow platter.
Pour the chilli mixture into the centre.
Seed the green pepper and cut into rings.
Garnish the platter with the rings and serve immediately.
Place the turkey and sweetcorn in a casserole.
Pour over the Chilli Cook-in-Sauce.
Cover, place in the oven and cook for 1 1/2 hours, until the turkey is tender.
Meanwhile, bring a large saucepan of lightly salted water to the boil.
Add the rice and cook for 15 minutes, until it is tender.
Drain, rinse in boiling water and arrange around the edge of a shallow platter.
Pour the chilli mixture into the centre.
Seed the green pepper and cut into rings.
Garnish the platter with the rings and serve immediately.
Chef
