Ingredients

• 1/3 cup (or more) purchased oil and vinegar dressing
• 1/2 teaspoon paprika
• 1 1/2 cups canned low-salt chicken broth
• 1/4 teaspoon crushed saffron threads or 3 teaspoons powdered saffron
• 3/4 cup long-grain white rice
• 2/3 cup frozen green peas
• 6 ounces smoked turkey, cut into 1/3-inch pieces
• 1/2 cup coarsely chopped red bell pepper

Instructions

1. Whisk 1/3 cup dressing and paprika in small bowl to blend. Bring broth and saffron to boil in heavy medium sauce-pan over high heat. Mix in rice. Cover, reduce heat to low and simmer until rice is almost tender, about 15 minutes. Mix in peas. Cover and cook until rice and peas are tender and broth is absorbed, about 5 minutes.
2. Transfer rice mixture to large bowl. Cool 5 minutes; fluff with fork. Mix in turkey and red bell pepper. Add dressing mixture and toss to blend, adding more purchased dressing by tablespoonfuls, if desired. Season salad with salt and pepper. Serve at room temperature.