Rating: 2 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0

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.

Jeanne Kelley
Recipe by Cooking Light December 2007

Gallery

Credit: Randy Mayor; Cindy Barr

Recipe Summary

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

Nutrition Facts

326 calories; calories from fat 14%; fat 5g; saturated fat 1g; mono fat 2.5g; poly fat 0.9g; protein 35.9g; carbohydrates 36.8g; fiber 7g; cholesterol 45mg; iron 3.2mg; sodium 591mg; calcium 44mg.
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