New Orleans-Style [Turkey]

By miss5elements

This hearty one-dish meal from Jason Bagley of Kennewick, Washington is loaded with tender chunks of chicken, colorful veggies , beans and rice. "This healthy dish is a favorite of mine," Jason notes.

Ingredients

• 1-1/4 pounds boneless skinless [turkey cutlets], cubed
• 3 teaspoons canola oil, divided
• 2 medium carrots, chopped
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 medium sweet red pepper, chopped
• 2 portobello mushrooms (3 ounces each), chopped
• 3 garlic cloves, minced
• 2-3/4 cups hot water
• 1 can (15 ounces) black beans, rinsed and drained
• 1 package (8 ounces) red beans and rice mix
• 1 can (14-1/2 ounces) diced tomatoes, drained
• 1/3 cup shredded Asiago cheese

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a large nonstick skillet, brown [turkey] in 1 teaspoon oil over medium-high heat until no longer pink; remove and set aside. In the same skillet, saute the carrots, onion and peppers in remaining oil for 10 minutes. Add mushrooms and garlic; saute 1-2 minutes longer or until vegetables are tender.

Stir in the water, beans and rice mix. Return [turkey] to the pan; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until liquid is absorbed and rice is tender.

Stir in tomatoes; heat through. Just before serving, sprinkle with cheese. Yield: 6 servings.

Editor’s Note: This recipe was prepared with Zatarain's New Orleans-style red beans and rice.