Turkey & Peppers On Caribbean Rice

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (8 ounce) package zatarain caribbean rice
• 3/4 cup butter
• 1 1/2 lbs turkey breast cutlets, pounded very thin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 shallots, finely chopped
• 1 cup dry wine
• 3/4 cup orange liqueur
• 1 red bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 2 tablespoons olive oil
• 1/2 chicken bouillon cube
• 1/2 cup heavy cream

Recipe

• 1 prepare rice and transfer to 13x9 baking pan.
• 2 add 1/4 of the butter to the rice stirring until it melts
• 3 place rice in warm oven.
• 4 in a large skillet, melt the remaining 1/2 cup butter.
• 5 add turkey cutlets in batches and saute just until browned.
• 6 season with salt and pepper.
• 7 place cutlets over the rice and return to the warm oven.
• 8 add shallots to skillet and cook until tender.
• 9 add wine and 1/2 cup of the cointreau to the skillet.
• 10 simmer until reduced by 3/4.
• 11 heat oil in separate skillet add pepper strips, cook until almost tender.
• 12 add remaining cointreau to the cooked pepper strips and set aside.
• 13 add bouillon cube and cream to the wine liqueur reduction,
• 14 cook over medium heat until slightly thickened.
• 15 arrange pepper strips over turkey and rice.
• 16 pour cream sauce over all.