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1 Tbs |
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vegetable oil |
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1/2 lb |
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ground turkey |
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1 cup |
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(1 medium) onions, chopped |
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1 cup |
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(1 medium) sweet green peppers, chopped |
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2 |
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cloves garlic, minced |
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1 Tbs |
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lemon juice |
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1 Tbs |
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Dijon mustard |
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1 tsp |
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chili powder |
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2 Tbs |
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soy sauce (preferably reduced-sodium) |
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1 |
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8 oz. can tomato sauce |
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1 |
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19 oz. can black beans, drain and rinsed |
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3 cups |
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hot cooked brown rice |
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1 |
In a large skillet, heat the oil over medium heat, add the turkey, and cook for about 5 minutes, breaking up the clumps of meat into small pieces. |
2 |
Add the onion, green pepper, and garlic, and saute for 5 minutes or until vegetables are softened. |
3 |
In a small bowl, whisk together the lemon juice, mustard, chili powder, soy sauce, and tomato sauce, stirring until smooth. Add this to the turkey mixture, combining the ingredients well. |
4 |
Stir in the beans, and cook the mixture over medium-low heat for 20 minutes. Serve over the hot cooked rice. |
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Servings: 4 |
Ready in: 45 minutes |
| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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