CAJUN TURKEY, CORN & CAPSICUM WITH BLACK BEAN RICE

SERVES 4 PREP 15 MINS COOK 20 MINS

◆ 2 tbsp vegetable oil

◆ 500g turkey breasts, 1cm strips

◆ 1 red onion, thinly sliced

◆ 1 red capsicum, seeded, thinly sliced

◆ 2 sticks celery, diagonally sliced

◆ 1 corn cob, kernels removed

◆ 1 tbsp Cajun seasoning

◆ ¼ bunch coriander, stems chopped, leaves reserved

◆ ¼ cup chicken stock

◆ 1 tbsp lime juice, plus extra wedges to serve

◆ 50g fetta, crumbled

BLACK BEAN RICE

◆ 1½ cups white long-grain rice

◆ 2 cups chicken stock

◆ 400g can black beans, drained, rinsed

1 In a wok or large frying pan, heat half the oil on high. Season turkey and stir-fry in 2 batches, 1-2 mins each, until browned. Remove from wok.

2 BLACK BEAN RICE Rinse rice through a fine sieve until water runs clear. Place in a medium saucepan with stock. Bring to boil on high. Reduce heat to low and cook, covered, 12 mins until liquid is absorbed. Add black beans and replace lid. Set aside 10 mins. Stir black beans through.

3 In same wok, heat remaining oil on high. Stir-fry onion, capsicum and celery 2-3 mins until onion is tender. Add corn, seasoning and coriander stalks. Stir-fry 1 min until corn turns bright yellow.

4 Return turkey to wok with stock. Bring to simmer. Cook 1-2 mins, stirring, to heat through. Toss lime juice through.

5 Serve on rice, sprinkled with fetta and coriander leaves.