Entrées
Grab n' Go
K-12
Lunch
Jerk Turkey with Coconut Rice
Prepare to impress with a Caribbean-style dish, featuring shredded turkey thigh roast in a spicy marinade with cool and fragrant coconut rice for the perfect flavor contrast.
Ingredients
Directions
Ingredients
Marinade
2 tbsp.
Olive oil
2 tbsp.
Lime juice
2 shots
Low sodium soy sauce
1 tsp.
Cinnamon
¼ tsp.
Cayenne
2 tsp.
Jerk seasoning
2 tsp.
White balsamic vinegar
1 tbsp.
Brown sugar
Directions
- 1. In a small bowl, mix together all ingredients for the marinade .
- 2. Put the turkey pieces in a plastic bag, coat with the marinade and let sit in the refrigerator for 3 hours.
- 3. When ready to cook, heat a non-stick skillet and cook the turkey pieces until thermometer registers 165 degrees. Turn pieces often or can broil if desired.
- 4. In a saucepan, combine rice, coconut milk and water, bring to a boil, then turn down the heat to a simmer for about 15 minutes or until water is evaporated.
- 5. To serve, put ½ cup rice on a plate, top with the turkey, garnish with chopped cilantro.
Ingredients
Coconut Rice
1 cup(s)
Jasmine rice
1 can(s)
Coconut milk
¼ cup(s)
Water
Directions
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