TURKEY A LA KING

1 cup jasmine or long-grain rice
1 tsp. light margarine
1/2 pound mushrooms, sliced
1/4 cup green bell pepper, diced
2 cups chicken broth
5 oz. can fat-free evaporated milk (2/3 cup)
1/4 tsp. salt
1/4 tsp. pepper
1/3 cup all-purpose flour
1/3 cup water
2 cups cooked turkey (or chicken), cubed
7 oz. jar pimentos, drained and chopped
2 tbsp. dry sherry (optional)
2 or 3 drops red hot pepper sauce
1 tbsp. snipped fresh parsley

Cook rice using package directions, omitting salt and margarine.

Meantime, in a large, heavy saucepan over medium-high heat, melt margarine. 

Reduce heat to medium-low and sauté mushrooms and bell pepper for 2 to 3 minutes, 

stirring occasionally. Whisk in broth, milk, salt and pepper.

In a small bowl, whisk together flour and water.
Whisk into mushroom mixture. 

Bring to a boil over medium-high heat, stirring occasionally. 

Reduce heat to medium-low and cook until thickened, stirring occasionally.

Stir in turkey and pimentos. Heat thoroughly. Stir in sherry and hot pepper sauce. 

To serve, spoon turkey mixture over rice and sprinkle with parsley.