Ingredients Jump to Instructions ↓

  1. 1/2 cup freshly squeezed orange juice

  2. 1 tablespoon grated ginger

  3. 1 tablespoon honey

  4. 1 teaspoon Jamaican jerk seasoning

  5. 1 package (about 1 pound) Honeysuckle White Turkey Breast Tenderloins

  6. 2 teaspoons vegetable oil

  7. 1 bunch green onions, chopped

  8. 1 green bell pepper, cored, seeded and chopped Pinch of cayenne pepper

  9. 1 cup long-grain white rice

  10. 2 cups low-sodium chicken broth

  11. 1 (15 1/4-ounce) can kidney beans, drained and rinsed

  12. 1/4 cup chopped cilantro

Instructions Jump to Ingredients ↑

  1. Mix together orange juice, ginger, honey and jerk seasoning. Place turkey in large resealable bag or baking dish. Pour orange juice mixture over turkey; refrigerate 30 minutes, turning occasionally. Drain turkey, reserving marinade for basting. Grill over gas or charcoal 5 minutes on each side; cover and continue to cook 10 minutes more, basting occasionally, until turkey is cooked through and has reached an internal temperature of 170°F (80°C). While turkey is cooking, heat oil in large saucepan. Add green onions, bell pepper, and cayenne; cook about 5 minutes or until vegetables start to soften. Add rice; cook, stirring occasionally, 2-3 minutes or until rice is hot and coated with oil. Add broth and beans; bring to a simmer. Cook over low heat, covered, 20 minutes or until all liquid had been absorbed. Stir in cilantro; mound rice on serving platter or individual plates. Carve turkey into slices and arrange on top of rice.


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