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.

Jeanne Kelley
Recipe by Oxmoor House August 2011

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

  • Young Chefs can:

  • Drain and rinse beans in strainer

  • Sprinkle seasoning mixture over turkey

  • Older Chefs can:

  • Measure uncooked rice

  • Help stir beans and cilantro into rice

Nutrition Facts

267 calories; calories from fat 0%; fat 5.1g; saturated fat 1g; mono fat 2.6g; poly fat 1g; protein 32.2g; carbohydrates 27.2g; fiber 4.2g; cholesterol 45mg; iron 2.3mg; sodium 654mg; calcium 34mg.
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