Jerk-Seasoned Turkey with Black Beans and Yellow Rice

Jerk-Seasoned Turkey with Black Beans and Yellow RiceRecipe
Randy Mayor; Cindy Barr
Stir the black beans into the rice just before serving so there's less chance of discoloration. Serve with a tossed salad to round out the meal.


6 servings (serving size: about 1 cup rice mixture and about 3 ounces turkey)

Recipe from

Cooking Light

Nutritional Information

Calories 326
Caloriesfromfat 14 %
Fat 5 g
Satfat 1 g
Monofat 2.5 g
Polyfat 0.9 g
Protein 35.9 g
Carbohydrate 36.8 g
Fiber 7 g
Cholesterol 45 mg
Iron 3.2 mg
Sodium 591 mg
Calcium 44 mg


4 teaspoons salt-free Jamaican jerk seasoning (such as Spice Hunter), divided
1 teaspoon salt, divided
2 (3/4-pound) turkey tenderloins
4 teaspoons olive oil, divided
Cooking spray
4 cups finely chopped onion
1 cup uncooked basmati rice
1/4 teaspoon ground turmeric
2 cups fat-free, less-sodium chicken broth
2 cups cooked black beans
3 tablespoons chopped fresh cilantro


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 broiler pan coated with cooking spray. Bake at 400° for 12 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 skillet 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 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.