Spicy Coconut Turkey with Beet Rice
What Started it all:
Turkey Breast, Beet, coconut milk, rice cooker
Listen up! We're turning turkey into a masterpiece, and we’re using coconut milk and beet for a stunning twist. Enough of that bland nonsense—let’s get this right!
Ingredients
- 1 kg Turkey Breast, boneless and skinless
- 2 medium Beets, peeled and diced
- 400 ml Coconut Milk
- 2 cups Rice
- 4 cups Water
- 2 tablespoons Olive Oil
- 1 tablespoon Cumin
- 1 tablespoon Smoked Paprika
- 1 teaspoon Chili Powder
- Salt and Pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Season the turkey breast with salt, pepper, cumin, smoked paprika, and chili powder. Give it a good rub.
- Heat the olive oil in a large pan over medium-high heat. Sear the turkey breast for about 5 minutes on each side until golden brown.
- Pour in the coconut milk, bring it to a gentle simmer, and cover the pan. Let it cook for about 25-30 minutes or until the turkey is cooked through.
- While the turkey is cooking, rinse the rice under cold water until the water runs clear. In your rice cooker, add the rinsed rice, diced beets, and water. Season with a pinch of salt.
- Start the rice cooker and let it cook for about 20 minutes.
- Once cooked, remove the turkey from the heat and let it rest for 5 minutes.
- Slice the turkey and serve it over the beet rice, drizzling some of the coconut sauce on top. Garnish with fresh cilantro.
There you have it! A vibrant, delicious dish that will knock your socks off. Get in that kitchen, and make it happen! Perfection is the only option!