What's Hot Now
- Cheddar Mashed Potatoes & Turkey Bacon
- Turkey & Shrimp Dumpling Soup
- Turkey Ham & Corn Chowder
- Members Only Turkey Club
- Recipe Rehab™ Grab & Go Turkey Breakfast Sandwich
- Smoked Whole Turkey
- Apricot Turkey with Hazelnut Stuffing
- Spicy Turkey Sloppy Joes
- Turkey Bacon Wrapped Asparagus
- Roasted Red Pepper Turkey Pinwheels
Southwestern Turkey Rice Salad
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
2 teaspoons Mexican seasoning or chili powder
1 cup salsa, divided
2 ½ cups cooked white or brown rice
1 cup canned black beans, drained and rinsed
1 red or yellow bell pepper, diced
1 cup shredded sharp Cheddar cheese
½ cup thinly sliced green onion
⅓ cup chopped fresh cilantro
2 tablespoons vegetable oil
½ teaspoon finely chopped garlic
Sprinkle turkey with seasoning. In recloseable plastic food storage bag, combine turkey and ½ cup salsa; seal tightly, turning to coat meat. Refrigerate at least 30 minutes or up to 2 hours.
In large bowl, combine rice, beans, bell pepper, cheese, onion and cilantro. In small bowl, combine remaining ½ cup salsa, oil and garlic; mix well. Add to rice mixture; toss well. Cover; refrigerate until serving time.
Prepare grill. Drain turkey, discarding marinade. Cook turkey as specified on the package. Always cook to well-done, 165°F. as measured by a meat thermometer. Transfer to cutting board; let stand 10 minutes. Cut into ½-inch cubes; add to salad and toss.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.