Jerk-Seasoned Turkey with Black Beans and Yellow Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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 |
cooking spray |
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 |
Directions:
1. Preheat oven to 400°.
2. Combine 1 tablespoon jerk seasoning and 1/2 teaspoon salt; sprinkle evenly over both sides of turkey.
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 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.
4. 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.
5. Young Chefs can:
6. Drain and rinse beans in strainer
7. Sprinkle seasoning mixture over turkey
8. Older Chefs can:
9. Measure uncooked rice
10. Help stir beans and cilantro into rice
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