YOUR SOLIN GENERATED RECIPE
Southern-Style Red Beans and Rice
Sautéed lean turkey and kidney beans simmered in a smoky, aromatic broth until thickened, served over a bed of fluffy brown rice.
INGREDIENTS
4 oz ground turkey (93% lean)
0.5 cup canned kidney beans (rinsed)
0.25 cup cooked brown rice
0.5 cup diced onion
0.5 cup diced green bell pepper
0.25 cup diced celery
1 tsp minced garlic
0.5 cup chicken bone broth
0.25 tsp olive oil
1 tsp Cajun seasoning (salt-free)
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp dried thyme
0.5 tsp smoked paprika
PREPARATION
Heat the olive oil in a large skillet over medium-high heat.
Add the diced onion, green bell pepper, and celery, sautéing until the vegetables are softened and fragrant.
Add the ground turkey to the skillet, breaking it apart with a wooden spoon and browning it until no pink remains.
Stir in the minced garlic, Cajun seasoning, dried thyme, smoked paprika, sea salt, and black pepper, cooking for one minute to toast the spices.
Pour in the kidney beans and chicken bone broth, bringing the mixture to a gentle simmer.
Use the back of a spoon to mash a small portion of the beans against the side of the pan to create a creamy texture.
Simmer for 10-12 minutes until the liquid has reduced and thickened into a rich sauce.
Serve the red bean and turkey mixture over the warm cooked brown rice.