Cheesy Broccoli Rice & Turkey

1 can (14 1/2 oz) fat-free reduced sodium chicken broth
2 cups chopped cooked turkey
2 cups broccoli florets
2 cups Minute White Rice, uncooked
6 ozs. Velveeta Cheese, cut up.

Combine broth, turkey and broccoli in a large skillet. Bring to a boil. Reduce heat to low, cover and simmer for 5 minutes.

Add rice and velveeta; cover. Remove from heat. Let stand for 5 minutes or until rice is tender and velveeta is melted. Stir until well blended.

Makes 4 servings, 1 1/2 cups each.
Cal: 430, Fat: 13g., Fiber: 2g, Protein: 35g

Substitute: Try 4 small boneless, skinless chicken breast halves (1lb) for the chopped cooked turkey. Heat small amount of oil in a large nonstick skillet on med-hi heat. Add chicken, cover. Cook 5 min on each side or until cooked through. Transfer to a plate; cover to keep warm. Bring broth and broccoli to boil in the skillet; continue as directed, returning chicken to skillet along with rice and velveeta.