Jennie – O Turkey Recipe of the Week – Southwestern Turkey Rice Salad

September 18, 2020 at 6:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Southwestern Turkey Rice Salad. You’ll be using the delicious and healthy JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins. Add the Brown Rice, Peppers, Black Beans, and spices you’re on to something good! You can find this recipe along with many other healthy and delicious recipes and Jennie -O Products. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2020! https://www.jennieo.com/

Southwestern Turkey Rice Salad
This is not your typical salad. Brown rice, black beans, bell peppers and cilantro join salsa, garlic and grilled turkey tenderloins for a Southwestern Turkey Rice Salad dinner. Under 500 calories per serving!
Total Time 2 Hours 40 Minutes
Serving Size 6 Servings

Ingredients
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins
2 teaspoons Mexican seasoning or chili powder
1 cup salsa, divided
2½ 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

Directions
1 – 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.

2 – 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.

3 – 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.

Nutritional Information
Calories 430
Fat 13g
Protein 36g
Cholesterol 60mg
Carbohydrates 43g
Sodium 510mg
Fiber 6g
Saturated Fat 5g
Sugars 3g
https://www.jennieo.com/recipes/southwestern-turkey-rice-salad/

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