Spanish Rice

1 lb ground turkey
1 cup of brown rice or wild rice blend (suggested: Lundberg Countrywild or Hinode Harvest Blend)
3-4 stalks chopped celery
1 chopped onion
1 large can (1 lb 12 oz) tomato puree or sauce (for a lighter consistency, use sliced or chopped stewed tomatoes, optionally with mexican or italian seasonings)
1 cup water
pinch salt
pinch pepper
1/2 cup (frozen) corn
1 can sliced olives (small 2.25 oz can)

Brown the ground turkey in a large skillet (use one with a lid).
Add the onion and cook until tender.
Add the rice. Cook for a minute or two.
Add the remaining ingredients.
Bring to a boil then reduce heat to a simmer and put lid on skillet.
Cook for 45 minutes or until the rice is cooked (shorter time if substituting white rice).

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