• sandrabrandalise


COOKBOOK: Super Food Ideas - June 2011

A very simple and easy Mexican dish to make. Turkey in Mexico is somewhat a rare meat to eat and not frequently introduced in their dishes. It has only recently been introduced in some of the Mexican/American restaurants to keep within the tradition of eating this delicacy on certain American holidays. I love turkey and after making this dish I’d say it is a great substitute to beef. Turkey is high in protein, vitamin B, selenium, zinc & phosphorus. It’s a white meat that can resemble chicken but has less saturated fats.

It’s a great flavoursome dish that everyone will just love

Hope you enjoy


Serves 8

2 tablespoons of olive oil

2.5K turkey roast, roasted

2 tablespoon of olive oil

2 large onions, chopped

Salt & pepper

2 tablespoon cumin

A handful of parsley , chopped

1/4 teaspoon chilli powder

2 x 400g chopped or diced tomato, canned 4 cups chicken broth

2 x 400g canned red kidney beans , rinsed & drained

Steamed or boiled rice (as per rice package instructions)

Preheat oven and roast your turkey (as per package instructions). Slice thinly.

Heat olive oil in a pot. Add the onion and fry until soft. Add the canned tomatoes. Add salt & pepper, cumin and chilli powder. Add the chicken stock and stir. Add the red kidney beans & parsley and simmer for 10mins. Add sliced turkey to the mixture and combine well. Simmer for a further 5mins. Serve on a bed of rice

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