slices bacon, chopped1
large carrot, peeled and chopped1
yellow bell pepper, chopped2
cloves garlic, minced
freshly ground black pepper1/2 c.
dry white wine4 c.
low-sodium chicken broth1 c.
2 c. leftover shredded or cut in stripes/cubes Turkey
1/4 c. freshly chopped parsley
- In a large pot over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel–lined plate. Drain all but 1 tablespoon bacon fat.
- Add onion, carrots, bell pepper, and garlic and season with salt and pepper. Cook until soft, 5 to 7 minutes.
- Add white wine, broth, and rice and bring to a boil. Simmer until rice is tender, 10 minutes.
- Stir in leftover turkey and parsley until warmed through and serve immediately with crispy bacon.