Leftover Turkey Jamaican Rice
Great Curry Recipes recipe - Jamaican
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp light olive oil
- 2 tbsp butter
- 1 large onion, finely chopped
- 4 clove garlic, finely chopped
- 2-3 tbsp jerk seasoning
- 1 tsp dried thyme
- 2 tomatoes, diced
- 400 g tinned black beans
- 1 tbsp scotch bonnet hot sauce or 1 scotch bonnet chilli, finely chopped
- 450 g (1 lb) leftover cooked turkey, cubed or shredded
- 400 g (2 cups) basmati rice
- 750 ml (3 cups) leftover turkey stock or chicken stock
- Salt to taste
Instructions
- 1
In a large pot that has a tight fitting lid, heat the oil and butter over medium heat. Stir in the chopped onion and fry for about 5 minutes or until soft and translucent. Then add the garlic and fry for another minute.
- 2
Stir in the jerk seasoning, dried thyme, diced tomato, black beans and chilli sauce or chopped scotch bonnet chilli.
- 3
Now add the turkey meat, chilli sauce and the soaked rice and stir both into the onion mixture to coat. Add the turkey or chicken stock and place the lid on top. Bring to a boil and then cover the pan and turn off the heat. Allow to sit, undisturbed for 40 minutes. Do not be tempted to raise the lid.
- 4
After 40 minutes, the rice will be cooked to perfection. Carefully stir it using a fork or chopstick to separate the grains. Do not stir too vigorously or the rice grains will split. Season with salt to taste and serve hot.