Sunday, July 27, 2008

Turkey Rice Skillet with Black Beans, Zucchini, and Fruit

You may be thinking that this seems like a hodgepodge of ingredients that I probably just threw together because I happened to have all of them on hand. You would be correct in that assumption. But I have to say - it turned out really great, and it was just what I wanted: a filling meal that was both sweet and a little spicy.

Rice Skillet with Black Beans, Turkey, Zucchini, and Fruit

1 1/2 tsp. garlic
1 tbsp. olive oil
1/2 red onion
1 nectarine, peeled and chopped
1 apricot, peeled and chopped
2 tbsp. fresh flat-leaf parsley, chopped finely
1/2 small zucchini, chopped very small
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. cumin
1/2 tsp. coriander
1 can diced tomatoes, with juice
1 can black beans, drained and rinsed
1/3 lb. cooked ground turkey
1 cup cooked white rice (I used the leftover rice from this recipe, cooked with cardamom and cinnamon, and it added a wonderful flavor)

Heat the olive oil in a skillet, and add the garlic and onion. Saute for about 5-8 minutes until the onions begin to get translucent. Add the chopped nectarine, apricot, zucchini, and parsley and continue to saute over medium heat for about 3 minutes. Add the dried spices and continue to cook for another 4-5 minutes, stirring occasionally. Stir in the diced tomatoes, black beans, and cooked ground turkey, bring to a boil, then cover and reduce heat. Simmer for about 15-20 minutes, and add more spices, including salt and pepper, to your own taste. When you are happy with the taste, stir in the cooked white rice. Serve with cheese substitute, sour cream, cilantro, or simply on its own!

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