Total Time
2 Hours 40 Minutes
Serving Size
6 Servings
1
(20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
2
teaspoons Mexican seasoning or chili powder
1
cup salsa, divided
2 1/2
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
1/2
cup thinly sliced green onion
1/3
cup chopped fresh cilantro
2
tablespoons vegetable oil
1/2
teaspoon finely chopped garlic
1
Sprinkle turkey with seasoning. In recloseable plastic food storage bag, combine turkey and 1/2 cup salsa; seal tightly, turning to coat meat.
2
Refrigerate at least 30 minutes or up to 2 hours.
3
In large bowl, combine rice, beans, bell pepper, cheese, onion and cilantro. In small bowl, combine remaining 1/2 cup salsa, oil and garlic; mix well. Add to rice mixture; toss well. Cover; refrigerate until serving time.
4
Prepare grill. Drain turkey, discarding marinade.
5
Spray a skillet with nonstick cooking spray or add 1 to 2 teaspoons oil. Heat skillet over medium-high heat.
6
Place tenderloins in hot skillet. Brown on both sides. Add 1/3 cup water. Reduce heat to medium-low. Cook, covered, 35 to 40 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.
7
Cut into 1/2-inch cubes; add to salad and toss.
Calories
430
Protein
36g
Carbohydrates
43g
Fiber
6g
Sugars
3g
Fat
13g
Cholesterol
60mg
Sodium
510mg
Saturated Fat
5g