Randy Mayor; Cindy Barr
6 servings (serving size: about 1 cup rice mixture and about 3 ounces turkey)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine 1 tablespoon jerk seasoning and 1/2 teaspoon salt; sprinkle evenly over both sides of turkey.

Step 3

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.

Step 4

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.

Ratings & Reviews

zoemaia's Review

May 06, 2009
I loved the turkey tenderloin. I couldn't find prepared jerk seasoning so I made my own (from a Bobby Flay recipe I think). Browning on top of the stove and finishing in the oven kept them tender and juicy. Now for the bad news and the reason for only two stars...the amount of onion must be a mistake. Four cups is a huge amount of onion! I have trusted Cooking Light recipes for years, so with reservations I followed exactly, and oh my, what a smelly house I had! The rice was pretty awful. As the other reviewer said, 1/2 cup is plenty. I usually check the reviews and I'm sorry I didn't this time. Boy, that's some typo!