A satisfying budget-friendly Southern supper with leftovers that pack up easily for lunch the next day—what else could you ask for? This one-pot feast is packed with turkey, rice, and peppers, plus a little cayenne for spice. If you don’t like turkey, use chicken instead and add a dash of smoked paprika or lean bacon for a warm, earthy effect.

　　

Ingredients

Makes 6 servings

　　2 3/4 pounds smoked turkey drumsticks

　　2 tablespoons vegetable oil

　　1 medium onion, chopped

　　1 small green bell pepper, chopped

　　1 large celery rib, chopped

　　1 large garlic clove, finely chopped

　　1 (14- to 16-ounce) can diced tomatoes in juice, drained

　　1 3/4 cups reduced-sodium chicken broth

　　1 1/4 cups water

　　1/2 teaspoon salt

　　1/2 teaspoon cayenne

　　2 cups long-grain white rice

　　1/2 cup chopped tops of green onions

　　

Step 1

Cut the turkey meat off the bone with a paring knife, then cut (or pull off) and discard the tendons and skin. Cut the turkey into 1-inch pieces.

　　

Step 2

Heat the oil in a 6-quart wide heavy pot over moderately high heat until hot but not smoking. Cook the onion, bell pepper, and celery, stirring frequently, until the onion begins to brown, about 5 minutes.

　　

Step 3

Add the garlic and cook, stirring, 30 seconds. Add the turkey, the tomatoes, broth, water, salt, and cayenne and bring to a boil, covered, over high heat. Stir in the rice and bring to a full rolling boil. Cover the pot, then cook over low heat until the rice is tender and the liquid is absorbed, about 20 minutes. Let stand off the heat, covered, 5 minutes. Stir in the onion greens.

　　The Epicurious Cookbook