Jerk-Seasoned Turkey with Black Beans and Yellow Rice

By dashy_65

Jeanne Kelley, Cooking Light

DECEMBER 2007

Ingredients

• 4 teaspoons salt-free Jamaican jerk seasoning (such as Spice Hunter), divided
• 1 teaspoon salt, divided
• 2 (3/4-pound) turkey tenderloins
• 4 teaspoons olive oil, divided
• Cooking spray
• 4 cups finely chopped onion
• 1 cup uncooked basmati rice
• 1/4 teaspoon ground turmeric
• 2 cups fat-free, less-sodium chicken broth
• 2 cups cooked black beans
• 3 tablespoons chopped fresh cilantro

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Preheat oven to 400°.

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.