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Ingredients

• 3 medium   carrots, shredded (2 cups)
• 2 medium   stalks celery, sliced (1 cup)
• 1 small   red bell pepper, chopped (1/2 cup)
• 1/2 teaspoon   dried basil leaves
• 1/3 cup   water
• 4   turkey thighs, skin removed (8 to 12 ounces each)
• 1 teaspoon   salt
• 1/4 teaspoon   pepper
• 1/2 cup   uncooked regular long-grain rice
• 1 teaspoon   dried oregano leaves
• 1/2 cup   shredded Italian-style six-cheese blend or mozzarella cheese (2 ounces)

Description

Get A Head-start On This--Cut Up The Vegetables As Early As Two Days Ahead,if You Wish. Store In A Resealable Plastic Food-storage Bag In The Fridge Until You're Ready To Make The Recipe.

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