Arroz con Pavo (Saffron Rice with Turkey)

Adapted from Rachael Ray's Arroz con Pavo (Saffron Rice with Turkey)

Ingredients
4 c. water
4 t. chicken bullion paste
Generous pinch saffron
1 T. extra-virgin olive oil
1 T. butter
1 c. gemelli, or other smaller shaped pasta
1 sweet onion, finely chopped
2 large carrots, grated or finely chopped
3 or 4 cloves garlic, finely chopped
Salt and pepper
1 c. arborio rice
1 bay leaf
1 dash ground Saigon cinnamon
sprinkle chipotle powder
2 T. chopped fresh thyme
1/2 c. fruity dry white wine
1/2 lemon, juiced, plus 1 tsp. lemon zest
3/4 - 1 lb. chopped cooked turkey
Chopped parsley or cilantro, for garnish

Directions
In a large saucepan, heat water, bullion paste, and saffron to boiling. Keep warm. In a pot with a tight-fitting lid, heat the oil and butter. Stir in the onion, carrot, and garlic; season with salt and pepper. Cover the pot and cook the vegetables until softened, 2 to 3 minutes. Stir in the rice, bay leaf, cinnamon stick, thyme, chipotle, and lemon zest for 1 minute. Deglaze pot with wine. In the saffron stock, cook the pasta for half the time stated on the package. Return the pasta to the pot.

Stir in the saffron stock and pasta and bring to a boil. Stir in the turkey and cook until the rice and pasta are cooked through, 6 to 7 minutes. Discard bay leaf. Stir in the lemon juice and top with the parsley (or cilantro).

Nutrition Facts

Servings 6.0
Amount Per Serving
calories 278
% Daily Value *
Total Fat 8 g	12 %
Saturated Fat 3 g	13 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 30 mg	10 %
Sodium 568 mg	24 %
Potassium 152 mg	4 %
Total Carbohydrate 40 g	13 %
Dietary Fiber 2 g	8 %
Sugars 5 g
Protein 12 g	24 %
Vitamin A	72 %
Vitamin C	14 %
Calcium	3 %
Iron	16 %