Cajun Turkey with Roasted Pepper Sauce and Creamy White Bean Rice

Name: Cajun Turkey with Roasted Pepper Sauce and Creamy White Bean Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Comida Estadounidense
Ingredients: 1.3 lb turkey breast medallions; 2 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 1 tsp dried oregano; 1/4 tsp cayenne pepper; 1 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 2 whole red bell pepper; 1 cup yellow onion; 3 cloves garlic; 2 cups chicken broth; 1/2 cup heavy cream; 1 cup long-grain rice; 1 1/2 cups cooked white beans; 2 tbsp butter; 1/4 cup scallions; 1 tbsp lemon juice

An original American-inspired recipe: Cajun-spiced turkey medallions seared in a skillet and served with a silky roasted red pepper sauce over creamy rice with white beans, onion, and scallions. Comforting, flavorful, and perfect for a complete dinner.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

600 g turkey breast medallions (cut en pieces gruesas and uniformes)
2 tsp smoked paprika (for the sazonado cajún)
1 tsp garlic powder (divided)
1 tsp onion powder (for the sazonado cajún)
1 tsp dried thyme (for the sazonado cajún)
1 tsp dried oregano (for the sazonado cajún)
1/4 tsp cayenne pepper (ajustar to taste)
1 1/2 tsp salt (divided)
1/2 tsp black pepper (freshly ground, divided)
30 ml olive oil (divided)
2 units red bell pepper (large, cut en mitades and without semillas)
150 g yellow onion (chopped, divided)
3 cloves garlic (chopped, divided)
480 ml chicken broth (divided)
120 ml heavy cream (for the sauce and the arroz)
180 g long-grain rice (enjuagado)
240 g cooked white beans (escurridos and enjuagados)
30 g butter (divided)
30 g scallions (sliced finas)
15 ml lemon juice (freshly squeezed)

Nutrition facts

per serving

590 kcal

Calories

40 g

Protein

42 g

Carbs

27 g

Fat

5 g

Fiber

37 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the red bell peppers on a baking tray with 50 g (about 1/3 cup) of the chopped onion and 1 garlic clove. Drizzle with 15 ml (1 tbsp) olive oil and roast for 20 minutes, until the peppers are tender with lightly charred edges.
2
2. Meanwhile, combine the smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper in a bowl. Rub this seasoning mixture over both sides of the turkey medallions.
3
3. In a medium saucepan, melt 15 g (1 tbsp) butter over medium heat. Add 100 g (about 2/3 cup) onion and 1 minced garlic clove; cook for 3 minutes until softened. Add the rice and stir for 1 minute to lightly toast it.
4
4. Pour in 360 ml (1 1/2 cups) chicken broth, add 1/2 teaspoon salt, and bring to a boil. Reduce the heat, cover, and cook for 15 minutes. Stir in the white beans and cook 5 minutes more, until the rice is tender and the liquid is absorbed.
5
5. Remove the saucepan from the heat and stir in 60 ml (1/4 cup) heavy cream, half of the scallions, and 15 ml (1 tbsp) lemon juice. Cover to keep warm.
6
6. Once the peppers are roasted, transfer them to a blender with the roasted onion and garlic, 120 ml (1/2 cup) chicken broth, 60 ml (1/4 cup) heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Blend until completely smooth.
7
7. Heat a large skillet over medium-high heat. Add the remaining 15 ml (1 tbsp) olive oil. Sear the turkey medallions for 3 to 4 minutes per side, until fully cooked and they reach a safe internal temperature of 74 °C / 165 °F. Transfer to a plate.
8
8. In the same skillet, reduce to medium heat and add the roasted pepper sauce. Cook for 2 to 3 minutes, scraping up any browned bits. Add the remaining 15 g (1 tbsp) butter and 1 minced garlic clove; stir until the butter melts and the sauce looks glossy.
9
9. Return the turkey to the skillet and spoon the sauce over it for 1 minute to reheat and coat well.
10
10. Serve the creamy white bean rice on each plate, top with the turkey medallions and sauce, and finish with the remaining scallions.

Chef tips

For a deeper sauce flavor, let the peppers char slightly around the edges. For an extra silky texture, strain the sauce after blending.

Substitutions

You can substitute the turkey with chicken breast. White beans can be replaced with cannellini or navy beans. For less heat, omit the cayenne.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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