Category: Rice

Black Beans with Turkey and Rice

Black Beans, Main Dishes, Rice, Turkey

Jane Brody

  • 1 T. vegetable oil
  • ½ lb. ground turkey (we usually use 1 lb.)
  • 1 cup chopped onion (1 large)
  • 1 cup chopped sweet green pepper (2 small)
  • 2 cloves garlic, peeled and minced
  • 1 T. fresh lemon juice
  • 1 T. Dijon-style mustard
  • 1 t. chili powder
  • 2 T. soy sauce
  • 1 cup (8 oz.) tomato sauce
  • 2 to 3 cups cooked black beans (we usually use 2 cans)
  • 3 cups hot cooked brown rice (we usually use white rice)

In a large skilled, preferable one with a nonstick surface, heat the oil over medium heat, add the turkey, and cook the turkey for about 5 minutes, breaking up the clumps of meat into small pieces.

Add the onion, green pepper, and garlic, and sauté the vegetables for 5 minutes or until they are softened.

In a small bowl, whisk together the lemon juice, mustard, chili powder, soy sauce, and tomato sauce, stirring the ingredients until they are smooth.  Add this to the turkey mixture, combining the ingredients well.

Stir in the beans, and cook the mixture over medium-low heat for 20 minutes.  Serve the black beans and turkey over the hot cooked rice.

Leftover Steak and Rice Dish

Beef, Green Pepper, Rice, Soy Sauce

From an old Utopia Beach Club cookbook.  Perfect week night quickie.

  • 2/3 uncooked rice
  • 2 t. oil
  • 1 t. salt
  • 1 ½ cups boiling water
  • 1-2 beef bouillon cubes
  • 2 t. soy sauce
  • 1 medium onion, chopped
  • 2 stalks celery, sliced
  • 1 green pepper, chopped (optional)
  • 1 cup leftover steak, pork etc.. cut into small pieces
  •  nature seasons salt to taste

cook rice in hot oil until golden.  Add salt, water bouillon, soy sauce.  Cook covered for 20 minutes.  Add rest of ingredients and ¼ cup more water if necessary.  (May need to add more soy if adding water).  Season with nature season salt.  Cover tightly and cook 10 minutes more.