1 1/3 c. hot water
1/2 plus 1/4 tsp. salt
1 1/3 c. 5 minute rice
1 tbsp. olive oil
1 lb. ground turkey, thawed if frozen
1 1/2 tsp. ground cumin
1 can (14 1/2 to 16 oz.) stewed tomatoes
1/4 c. raisins
1/4 c. small pimiento, stuffed green olives
1 tbsp. tomato ketchup
Tabasco sauce to taste

Bring water and 1/2 teaspoon salt to boil in a medium size covered saucepan. Stir in rice; cover, remove from heat and let stand while preparing turkey. Heat oil in a large skillet over high heat. Crumble in turkey, sprinkle with cumin and stirring often to break up pieces, cook 5 minutes until meat is no longer pink. Stir in remaining ingredients. Bring to boil, reduce heat and simmer uncovered 5 minutes until slightly thickened and bubbly. Serve over the rice. Makes 4 servings or 2 hungry servings.