MEXICAN ORZO SKILLET

1 pound ground turkey
1 cup salsa
1/2 cup uncooked rosamarina (orzo) pasta (3 ounces)
1 cup water
1 tablespoon chopped fresh cilantro (or 1 teaspoon ground coriander)
1/4 teaspoon red pepper sauce
1 (15 to 16 ounce) can pinto beans, rinsed and drained
1/2 cup guacamole

Cook turkey in 10-inch skillet over medium heat, stirring frequently, until no longer pink; drain.

Stir in remaining ingredients except guacamole. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring frequently, until pasta is tender. Serve with guacamole.

Makes 4 servings

Per Serving: Calories 385 (Calories from Fat 100); Fat 11g (Saturated 3g); Cholesterol 75mg; Sodium 570mg; Carbohydrate 47g (Dietary Fiber 12g); Protein 37g

Diet Exchanges: 3 Starch, 4 Very Lean Meat

Source: Recipe booklet: Favorite Casserole, Betty Crocker Recipe Magazine, September 1999, #154