Turkey & Rice with Cranberry-Ancho Sauce
The perfect way to use up your Thanksgiving holiday leftovers, this turkey and rice dish is drizzled in a blend of ancho chile peppers.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at carolinarice.com.
Cooking tools:
- Blender
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Fork
- Serving platter
- Stove
Ingredients
- 1 ¼ cup Carolina® Jasmine Rice
- 4 1/2 cups chicken broth, divided
- 3 Ancho chiles, stemmed, seeded and rinsed
- 3 garlic cloves, divided
- 1 tsp salt, divided
- 1 (14-oz can) cranberry sauce
- 3 tbsp olive oil, divided
- 3 green onions, ends cut and discarded, sliced (including green portion)
- turkey leftovers, warmed
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