Middle Eastern Rice with Black Beans, Chickpeas, and Ground Turkey

Ingredients List

• 1 tablespoon olive oil

• 1 clove garlic, minced

• 1 cup uncooked basmati rice

• 2 teaspoons ground cumin

• 2 teaspoons ground coriander

• 1 teaspoon ground turmeric

• 1 teaspoon ground cayenne pepper

• 1 quart chicken stock

• 1 ½ pounds ground turkey

• 2 (15 ounce) cans garbanzo beans (chickpeas), drained and rinsed

• 2 (15 ounce) cans black beans, drained and rinsed

• 1 bunch chopped fresh cilantro (Optional)

• 1 bunch chopped fresh parsley (Optional)

• ¼ cup pine nuts (Optional)

• salt and ground black pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add garlic and cook for about 1 minute. Stir in rice, cumin, coriander, turmeric, and cayenne. Continue cooking for 5 minutes, then pour in the stock and bring to a boil. Lower the heat, cover, and simmer for 20 minutes.

2. While the rice is cooking, brown the ground turkey in a separate skillet over medium heat. Stir occasionally until fully cooked and crumbly.

3. Once the rice is done, mix in the cooked turkey, chickpeas, black beans, cilantro, parsley, and pine nuts. Season with salt and pepper to taste.

Cooking Tip

Nutritional Information (per serving)