Stir the black beans into the rice just before serving so there's less chance of discoloration. For an extra pop of color and flavor, serve with a side of commercial peach salsa.
4 teaspoons salt-free Jamaican jerk seasoning for chicken and fish, divided
3/4 teaspoon salt, divided
2 (3/4-pound) turkey tenderloins
4 teaspoons olive oil, divided
3 cups finely chopped onion (about 1 1/2 large)
1 cup uncooked basmati rice
1/4 teaspoon ground turmeric
2 cups fat-free, lower-sodium chicken broth
1/2 cup water
1 (15-ounce) can black beans, rinsed and drained
3 tablespoons chopped fresh cilantro
How to Make It
Preheat oven to 400°.
Combine 1 tablespoon jerk seasoning and 1/2 teaspoon salt; sprinkle evenly over both sides of turkey.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add turkey to pan; cook 4 minutes on each side or until browned. Place turkey on a rack in a broiler pan coated with cooking spray. Bake at 400° for 30 minutes or until a thermometer registers 165°. Remove turkey from oven; cover loosely, and let stand 5 minutes. Cut turkey across grain into thin slices.
While turkey cooks, heat remaining 1 tablespoon oil in pan over medium-high heat. Add onion to pan, and sauté 8 minutes or until tender. Stir in rice, remaining 1 teaspoon jerk seasoning, and turmeric; sauté 2 minutes. Add broth, 1/2 cup water, and remaining 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in beans and cilantro. Serve rice mixture with turkey.