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.
2 cups Swanson® Chicken Broth1 teaspoon dried basil leaves, crushed0.25 teaspoon garlic powder0.25 teaspoon hot pepper sauce1 can (14.5 ounces) stewed tomatoes0.75 cup uncooked regular long grain white rice1 cup frozen peas2 cups cubed cooked turkey or chicken
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