Start by making the Success Boil-in-Bag Jasmine Rice according to box instructions.
White the rice cooks, heat a skillet to medium-high heat. Add the butter and diced white onion. Saute for 4-6 minutes until onions begin to soften.
Add the minced garlic and stir again. Once fragrant, fold in the diced carrots and celery. Cover with a lid for 8-10 minutes, stirring once or twice to avoid burning.
Fold in brown sugar. Stir. Add in shredded turkey and stir again. Stir in all seasonings and remove the skillet from heat.
Stir in ½ cup of gravy and mix until evenly distributed.
Prepare the serving cups. I used small plates from the dollar store (they came in a pack of 12). Layer a spoonful of gravy on each small plate.
Use a spoon or tongs to serve Thanksgiving Rice on each small plate. Enjoy!