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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 145.9
  • Total Fat: 1.7 g
  • Cholesterol: 16.0 mg
  • Sodium: 268.0 mg
  • Total Carbs: 18.4 g
  • Dietary Fiber: 5.0 g
  • Protein: 13.5 g

View full nutritional breakdown of Turkey, rice and beans calories by ingredient
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Turkey, rice and beans

Submitted by: KERIG1973

Introduction

My husband loves red beans and rice but I just couldn't feed them that much sodium so I came up with this family favorite instead. My husband loves red beans and rice but I just couldn't feed them that much sodium so I came up with this family favorite instead.
Number of Servings: 10

Ingredients

    *Jennie-O Extra Lean Ground Turkey, 12 oz
    Thyme, to taste
    Fresh basil, to taste
    Rosemary to taste
    *Black Beans, 1 can, 15 oz, rinsed,
    *Bob's Red Mill Wild Rice & Brown Rice, 1 cup uncooked
    *Sargento Parmesan, 6 tsp
    *Cheese- Feta Athenos Reduced Fat Natural Feta Crumbled, 0.25 cup
    Garlic, minced 2 tsp or more if you like
    Onions, raw, .5 cup, chopped
    Spinach, fresh, 3 cup

    *Promise Butter, 1 tbsp (remove)

Directions

Cook 1 cup wild and brown (1/2 cup each) according to directions in water or low sodium broth. When the rice is almost done saute onions and garlic, add ground turkey. Ad seasoning. When cooked add rinsed beans to warm them up. Add turkey mix to fully cooked rice. Mix well. You can either add the cheese and spinach to the whole batch or you can add during serving. If you do that, I put 1 cup chopped fresh spinach in bowl then add rice and turkey, then the cheese. It kinda cooks the spinach and melts the cheese a little. (I can't do to much cheese but my family loves it, dishing it out as I go allows me to conrol the amount I get verses them). I added butter to my husbands and kids cause I thought it tasted dry and it gave it good texture.

Makes 10 (give or take) 1/2 cup servings. It's very filling.

Serve. Reheats well. Infact I like it better the seond day.

You can add what ever spices

Number of Servings: 10

Recipe submitted by SparkPeople user KERIG1973.






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