Jiffy Turkey Paella

• 1 (1 lb. 12 oz.) can tomatoes (3 1/2 c.)
• 1 (1 pt. 2 oz.) can tomato juice (2 1/4 c.)
• 1/4 c. cooking oil
• 1/4 c. chopped onion
• 1/4 c. chopped green pepper
• 1 tsp. salt
• 1 tsp. garlic salt
• dash of cayenne pepper
• 1 c. long grain rice
• 2 (9 oz.) pkg. frozen artichoke hearts, thawed
• 3 c. diced, cooked turkey
• 1/4 c. sliced, stuffed green olives

1. In a large saucepan, combine tomatoes, tomato juice, oil, onion, green pepper and seasonings.
2. Stir in rice.
3. Bring to boiling.
4. Add artichoke hearts, turkey and olives.
5. Turn into a 3-quart casserole.
6. Bake, covered, in 350u0b0 oven 1 hour and 25 minutes or until rice is tender, stirring once or twice.
7. If desired, garnish with stuffed green olives.
8. Makes about 12 servings.

tomatoes, tomato juice, cooking oil, onion, green pepper, salt, garlic salt, cayenne pepper, long grain rice, frozen artichoke hearts, turkey, green olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=828 (may not work)