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A spin on usual turkey with lots of spice. Perfect for leftovers after Thanksgiving (just adapt by covering leftovers with the jerk seasoning and salt and heating in a pan). Original recipe from Cooking Light
- 4 teaspoons salt-free jamaican jerk seasoning, divided (such as Spice Hunter)
- 1 teaspoon salt, divided
- 2 (3/4 lb) turkey tenderloins
- 4 teaspoons olive oil, divided
- cooking spray
- 4 cups finely chopped onions
- 1 cup uncooked basmati rice
- 1⁄4 teaspoon ground turmeric
- 2 cups reduced-sodium fat-free chicken broth
- 2 cups cooked black beans
- 3 tablespoons chopped fresh cilantro
- 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.