3/4 lb. turkey tenderloin, cut into bite-size pieces
1 1/2 qt. water
2 stalks celery
1 med. onion, chopped
2 chicken-flavored bouillon cubes
1 tsp. salt
1/4 tsp. poultry seasoning
1 bay leaf
1/2 c. uncooked long grain rice
2 carrots, scraped & sliced

Combine first 8 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat and simmer 40 minutes. Add rice and carrots; cover and simmer an additional 20 minutes or until rice is tender. Remove bay leaf. Yield 1 1/2 quarts.