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A mild hint of curry and coconut adds special flavor to this rice dish. Great for serving at a buffet.

Turkey with Coconut Curried Rice

2 tablespoons butter or margarine
3 cups cubed cooked turkey*
1 1/3 cups Basmati or medium-grain rice
1 teaspoon salt
3/4 teaspoon curry powder
3/4 teaspoon ground cumin
1 1/2 cups water
1 (14-ounce) can coconut milk
1 (16-ounce) package frozen sugar snap peas**
1/3 cup flaked coconut
1/4 cup chopped fresh cilantro, if desired

1. Melt butter in deep 12-inch skillet until sizzling; stir in turkey. Cook over medium-high heat, stirring occasionally, until heated through (4 to 6 minutes). Stir in rice, salt, curry and cumin. Continue cooking until rice is lightly browned (1 to 2 minutes).
2. Stir in water and coconut milk. Continue cooking until mixture comes to a boil (4 to 6 minutes). Reduce heat to low. Cover; cook until rice is just tender (13 to 15 minutes). Stir in peas. Cover; continue cooking until peas are tender (3 to 5 minutes).
3. To serve, sprinkle with coconut and cilantro, if desired.

Makes 6 (1 1/3 cups) servings.

*Substitute 3 cups cubed cooked chicken.

**Substitute 3 cups fresh sugar snap peas.

Nutrition Facts (1 serving) Calories: 370 Fat: 18 g Cholesterol: 65 mg Sodium: 1160 mg Carbohydrates: 29 g Dietary Fiber: 2 g Protein: 24 g