Ingredients

• 1 cooked turkey leg
• 1 cooked turkey thigh
• 0.5 cookeds turkey breast , chopped
• 4 cups chicken broth , or more as needed
• 1 yellow onion , diced
• 0.75 cups uncooked white rice
• 2 teaspoons kosher salt
• 1 pinch freshly ground black pepper
• 1 pinch cayenne pepper

Instructions

1. 1 Combine leftover turkey leg, thigh, and breast meat in a stockpot over high heat; add chicken broth and onion. Bring to a boil, reduce heat to medium-low, and cover. Simmer, flipping turkey pieces over halfway, until meat falls off the bone, about 1 hour.
2. 2 Transfer turkey pieces to a bowl and let cool until safe to handle.
3. 3 Meanwhile, bring broth to a boil and stir in rice. Season with black pepper, cayenne, and salt. Reduce heat to medium and let rice simmer until it starts to plump up, about 10 minutes.
4. 4 Pick turkey meat off the bone and chop into small pieces. Stir into the rice, adding more broth as needed. Cook over medium-low heat until rice reaches desired tenderness, 10 to 15 minutes.
5. 5 Smash green onions, red pepper, and cilantro together for the salsa. Taste and season turkey rice as desired, then scoop into serving bowls and top with salsa.

Nutrition per serving