SOUTHWEST TURKEY, RICE AND BEAN STIR FRY
Easy quick and so much better than take out. I do make my own taco seasoning, but you can easily use just a package seasoning which makes this even easier. Sour cream makes this dish creamy and garnish with your favorites. Cheese, avocado, chopped olives or tomatoes, any of your favorites. This is a hearty, filling, satisfying dish.
Provided by SarasotaCook
Categories One Dish Meal
Time 20m
Yield 8 , 8 serving(s)
Number Of Ingredients 21
Steps:
- Rice -- Cook the rice according to the package directions (You can use any rice you want), I often use a boil in bag for convenience. I have also made this with leftover Chinese rice too.
- Turkey -- As the rice cooks, brown the turkey in a medium size pan. I love non stick for this dish. Add the olive oil to the non stick pan on medium to medium high heat and brown the turkey, breaking it up as it cooks. Cook until it is no longer pink. Remove the turkey to a plate lined with a paper towel to absorb any extra oil. Set this to the side. Keep any drippings in the pan to saute the vegetables.
- Vegetables -- Keep the heat on medium high heat and add the red pepper, green pepper, onion, and garlic and saute until the peppers become soft. It should take around 3-4 minutes.
- Beans and Seasoning -- Add the taco seasoning and water (start with 1/4 cup water, you can always add more) to the vegetables and stir well to combine. Add the beans and corn and mix well.
- Turkey -- Add the turkey back in along with the scallions, cilantro and the cooked rice.
- Finish -- Reduce the heat to medium low. Remove the pan to the side and add the sour cream and stir inches Return to the heat just to warm up. It will only take a minute.
- Serve -- Garnish with grated cheese, avocado, black olives, tomatoes or anything you want. A few nacho chips are also great served with this.
Nutrition Facts : Calories 559, Fat 18.2, SaturatedFat 6.7, Cholesterol 102.3, Sodium 311.3, Carbohydrate 65.9, Fiber 9.2, Sugar 2.4, Protein 34
SOUTHWEST RICE AND BEANS FROM ROBERTO MARTIN
This is a wonderful dish that serves well as a main dish, or could easily be served as a side. Full of flavors of the southwest and deliciously eaten using flour or corn tortillas, if desired. I discovered this recipe in Vegan Cooking for Carnivores by Roberto Martin.
Provided by Bev I Am
Categories Rice
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- For the rice:.
- Heat a large sautee pan with tight fitting lid, over high heat.
- Add the oil and allow to come to a shimmer.
- Add rice and stir for 3 minutes.
- Add onion, cook and continue stirring for another 3 minutes.
- Slowly add broth, reduce heat to low; cover and allow rice to simmer until all the broth has been absorbed and rice is completely cooked (about 20-25 minutes).
- Remove pan from heat and keep rice covered until ready to use.
- For the beans:.
- Heat large soup pot over high heat.
- Add oil and allow to come to a shimmer.
- Add onions and cook, stirring, until onion begins to turn color.
- Add garlic and oregano; cook for 1 minute.
- Reduce heat to medium, add tomatoes, broth, beans and cilantro.
- Allow to simmer until liquid is reduced by half (about 20 minutes).
- Season to taste with salt and pepper; mix in sliced scallions and remove the pot from heat.
- Prior to serving, add rice to beans and stir to incorporate. (or serve beans over rice).
- Serve in shallow bowls and top each serving with sliced avocado.
- Serve with warm tortillas, if desired.
Nutrition Facts : Calories 590.6, Fat 20.4, SaturatedFat 2.4, Sodium 338.4, Carbohydrate 86.8, Fiber 21, Sugar 8.6, Protein 19.5
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