 Level |
Easy
|
 Serves |
4
|
|
Free Food
|
FF
|
1 red onion, finely chopped
Low cal spray oil
1 red pepper, deseeded and diced
240g basmati rice
450ml chicken stock
400g can kidney beans, rinsed and drained
4 turkey steaks
2 tsp Cajun seasoning
140g fresh or tinned pineapple
1/2 green chilli, finely chopped
Juice of 1 lime
Reserve 2 tbsp of the onion for the salsa. Spray a pan with oil and cook the remaining onion and half the pepper for 4 mins until softened. Stir in the rice and then pour in the stock. Add the kidney beans and a pinch of salt. Bring to the boil, stir once, cover the pan and reduce the heat to a gentle simmer. Cook for 15 mins until the rice is tender and the liquid absorbed.
Dust the turkey steaks with the Cajun spice and grill or fry in a non-stick pan for about 4-6 mins each side until cooked through. Cut the pineapple into small pieces and mix with the reserved onion, pepper, green chilli and lime juice. Spoon the salsa over each steak and serve with the rice.
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