Jerk-Seasoned Turkey With Black Beans And Yellow Rice

• 4 teaspoons salt-free Jamaican jerk seasoning (such as Spice Hunter), divided
• 1 teaspoon salt, divided
• 2 (3/4-pound) turkey tenderloins
• 4 teaspoons olive oil, divided
• Cooking spray
• 4 cups finely chopped onion
• 1 cup uncooked basmati rice
• 1/4 teaspoon ground turmeric
• 2 cups fat-free, less-sodium chicken broth
• 2 cups cooked black beans
• 3 tablespoons chopped fresh cilantro

1. Preheat oven to 400u0b0.
2. Combine 1 tablespoon jerk seasoning and 1/2 teaspoon salt; sprinkle evenly over both sides of turkey.
3. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add turkey to pan; cook 4 minutes on each side or until browned. Place turkey on a broiler pan coated with cooking spray. Bake at 400u0b0 for 12 minutes or until a thermometer registers 165u0b0. Remove turkey from oven; cover loosely, and let stand 5 minutes. Cut turkey across grain into thin slices.
4. While turkey cooks, heat remaining 1 tablespoon oil in skillet over medium-high heat. Add onion to pan, and saute 8 minutes or until tender. Stir in rice, remaining 1 teaspoon jerk seasoning, and turmeric; saute 2 minutes. Add broth and remaining 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in beans and cilantro. Serve rice mixture with turkey.

salt, salt, turkey tenderloins, olive oil, cooking spray, onion, basmati rice, ground turmeric, chicken broth, black beans, fresh cilantro

Taken from www.myrecipes.com/recipe/jerk-seasoned-turkey-with-black-beans-yellow-rice (may not work)