Coconut rice with peppered turkey

Try out this simple Coconut rice and peppered turkey that will have your family and friends begging for an extra plate.

Ingredients

For Coconut Rice: long-grain parboiled rice, coconut milk, chicken broth, onion, garlic, ginger, red bell pepper, green bell pepper, green beans, carrot, vegetable oil, salt.

For Peppered Turkey: turkey, vegetable oil, onions, tomatoes, red bell peppers, scotch bonnet peppers, garlic, thyme, curry powder, paprika, salt and pepper to taste

Recipe Coconut rice:

• Rinse the rice under cold water until the water runs clear. Set aside.

• In a large pot, heat the vegetable oil over medium heat. Add the chopped onions, minced garlic, and grated ginger. Sauté until the onions are translucent.

• Add the diced red and green bell peppers, green beans, and carrots. Cook for about 5 minutes until the vegetables are slightly tender.

• Pour in the coconut milk and chicken broth. Bring the mixture to a boil.

• Add the rinsed rice and salt to taste. Stir well, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice is cooked and has absorbed the liquid.

• Fluff the rice with a fork and let it rest, covered, for a few minutes before serving.

Peppered turkey:

• Heat vegetable oil in a large skillet over medium heat. Add the chopped onions and minced garlic. Sauté until the onions are golden brown.

• Add the turkey pieces to the skillet and brown them on all sides.

• In a blender, combine the blended tomatoes, red bell peppers, scotch bonnet peppers, thyme, curry powder, paprika, salt, and pepper. Blend until smooth.

• Pour the blended mixture over the browned turkey in the skillet. Stir well to combine.

• Cover the skillet and let the turkey simmer in the pepper sauce for about 20-30 minutes or until the turkey is cooked through and the sauce has thickened.

• Adjust seasoning to taste, and serve the peppered turkey over the coconut rice.