1/2 teaspoon mixed dried herbs, such as a poultry mixture or Italian blend
1/4 teaspoon garlic powder
1 1/2 cups shredded Cheddar cheese, or a Cheddar Jack or Cheddar American mixture
Instructions
Heat oven to 375 F.
In a 2-quart shallow casserole, combine the chicken broth, rice, spinach, scallions, half of the salt and half of the pepper. Stir lightly to blend.
Pat the turkey tenderloins with paper towels to dry. Place the tenderloins on top of the rice mixture.
Combine the paprika, herbs, the remaining salt and pepper, and garlic powder. Sprinkle over the turkey tenderloins.
Cover the baking dish tightly with foil and bake for 30 minutes. Remove foil, stir gently, and bake, uncovered, for about 15 minutes longer, or until liquid is absorbed and the turkey has reached 165 F.
Top with the cheese and bake for about 5 minutes longer or until the cheese has melted.