Turkey & Peppers on Caribbean Rice

• 1 (8 ounce) packagezatarain caribbean rice
• 34 cup butter
• 1 12 lbs turkey breast cutlets, pounded very thin
• 12 teaspoon salt
• 14 teaspoon pepper
• 3 shallots, finely chopped
• 1 cup dry white wine
• 34 cup orange liqueur
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 2 tablespoons olive oil
• 12 chicken bouillon cube
• 12 cup heavy cream

1. Prepare rice and transfer to 13x9 baking pan.
2. Add 1/4 of the butter to the rice stirring until it melts
3. Place rice in warm oven.
4. In a large skillet, melt the remaining 1/2 cup butter.
5. Add turkey cutlets in batches and saute just until browned.
6. Season with salt and pepper.
7. Place cutlets over the rice and return to the warm oven.
8. Add shallots to skillet and cook until tender.
9. Add wine and 1/2 cup of the Cointreau to the skillet.
10. Simmer until reduced by 3/4.
11. Heat oil in separate skillet add pepper strips, cook until almost tender.
12. Add remaining Cointreau to the cooked pepper strips and set aside.
13. Add bouillon cube and cream to the wine liqueur reduction,
14. Cook over medium heat until slightly thickened.
15. Arrange pepper strips over turkey and rice.
16. Pour cream sauce over all.

caribbean rice, butter, turkey breast cutlets, salt, pepper, shallots, white wine, orange liqueur, red bell pepper, green bell pepper, olive oil, chicken, heavy cream

Taken from www.food.com/recipe/turkey-peppers-on-caribbean-rice-113980 (may not work)