Last week I was sitting and waiting as my husband got his hair cut and a copy of Clean Eating Magazine caught my eye. As I flipped through the pages, I saw a photo of Cuban Style Rice & Beans with Turkey with the page number for the recipe. I immediately flipped to the page only to see that someone else had ripped the page out of the magazine and taken it with them.
Talk about rude! Why couldn’t they just whip out their smartphone and take a photo of it? Sheesh!
As we drove home, I tried looking up the recipe on the magazines website, but I couldn’t find it and that made me sad. I checked Pinterest too and nothing. I even checked the magazine section at Target while I was there and they didn’t have that particular edition anymore. Sigh.
Today, while checking out my Pinterest feed, a photo caught my eye. It was the Cuban Style Rice & Beans with Turkey that I had been searching for! Clean Eating Magazine had finally uploaded the recipe to their site and pinned it! Oh happy day!
Of course I quickly clicked on the photo to check out the recipe, made a list of the few ingredients I was missing and hurried off to the store so I could make this dish for dinner.
I had to make a few tweaks to the recipe because a) the grocery store I went to didn’t have any poblano peppers and b) I thought I had oregano on hand but I was mistaken.
Despite my two slight changes, this dish turned out really good and I will definitely be making it again!
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 lb lean ground turkey
- 1 tsp ground cumin
- 1 tsp dried oregano ( I used Mrs. Dash Mediterranean seasoning)
- 1/2 tsp fresh ground black pepper
- 1/4 tsp sea salt
- 1 poblano pepper, seeded and diced (I used a large jalapeno)
- 1 red bell pepper, seeded and diced
- 2 tbsp unsalted tomato paste
- 1 tbsp red wine vinegar
- 2 cups canned unsalted black beans, drained and rinsed
- 1 1/2 cups low-sodium chicken broth
- 1 cup brown rice (I used jasmine rice)
- Juice of 1 large lime, plus lime wedges for garnish
- In a large deep skillet with a tight fitting lid, heat oil on medium-high.
- Add onion and cook, stirring frequently, until translucent, 4 to 5 minutes.
- Add garlic and cook, stirring constantly, until fragrant, 1 minute.
- Add turkey, cumin, oregano, black pepper and salt and cook, stirring frequently, until turkey is well browned, about 5 to 7 minutes.
- Add poblano and bell peppers and cook, stirring frequently, until slightly softened, about 2 minutes.
- Push turkey mixture to sides of skillet, and to center of skillet, add tomato paste and vinegar and cook, stirring constantly, for 20 to 30 seconds.
- Add beans, broth, rice, lime juice and 1/2 cup water, stirring together all ingredients to combine.
- Bring to a boil, reduce heat to low and simmer, covered, until rice is tender, about 45 minutes. Let stand 5 minutes before serving. Serve with lime wedges.
- I would consider this 2 Yellow and 1 Red on the 21 Day Fix and would round it out by serving with a vegetable or small salad.
If you’re doing the 21 Day Fix, you may cringe at the number of yellows this dish uses, so you might want to save it for your second round or have it on a day when you might do some extra activity outside of the Fix workout for the day.
I really want to try this with just the oregano and a poblano pepper to see if they flavor profile is really different, but in all honesty, I’m not a huge fan of oregano, so the swap didn’t bother me.
After lifting weights and running, this meal hit the spot and it’s nice to know I have a new recipe to add into the mix.