This Cuban inspired dish is loaded with protein.  I usually make a big batch because the leftovers taste just as good, if not better, than the first batch!  Rice and Beans With Turkey


1 Tbls. olive oil

1 Onion, chopped

1 1/2 tsp. garlic

1 lb. ground turkey

1 tsp. cumin

1 tsp. oregano

1/2 tsp. freshly ground pepper

1/4 tsp. Kosher or sea salt

1 Bell pepper, diced

4 Tbls. ketchup

1 Tbls. distilled white vinegar

15 oz. can black beans, drained and rinsed

1 1/2 Cups low sodium chicken broth

2 Tbls. lime juice

1 Cup brown rice


In a large, deep skillet, heat oil on medium high.  Add onion and cook until soft (4-5 minutes).  Add garlic and cook for about 1 minute.  Add ground turkey, cumin, oregano, salt and pepper.  Stirring frequently, cook until turkey is browned (5-7 minutes).  Add bell peppers and cook until softened (2-3 minutes).

Push turkey mixture to the sides and add the ketchup and white vinegar to the center.  Stir constantly for about 30 seconds.  Add beans, chicken broth, lime juice, brown rice and 1/2 cup water.  Stir until well blended.  Turn to low, cover and simmer for about 30 minutes.

Tip:  If you want to kick up the spice a bit, sprinkle in some chili powder when you add in the bell peppers.