Instructions

For Carribean-Style Turkey Thighs:

1. Prepare Spanish rice according to package directions.
2. In regular size oven cooking bag, coated with flour, add tomatoes, onion, garlic, cumin and salt.
3. Close bag and squeeze mixture to combine.
4. Add turkey, close and turn bag and squeeze to coat.
5. Using a plastic twist tie, close bag securely and place bag in 2-quart microwave-safe dish.
6. Cut six 1/2-inch slits in top of bag.
7. Cook in microwave at MEDIUM-HIGH 25 to 30 minutes or until food thermometer reaches 180 ºF when inserted into thighs. Turn dish halfway through cooking time.
8. Remove dish from microwave and allow to stand 10-15 minutes.
9. Transfer turkey and tomato mixture to bowl.
10. Using two forks, shred turkey and reserve to the side.
11. To serve, place turkey in center of large platter. Alternate mounds of Spanish rice and black beans (recipe to follow) around turkey. Garnish with plantain slices (recipe to follow) and cilantro.

 

 For Plantain:

1. Slice plantain in half crosswise and cut lengthwise into 1/8-inch slices.
2. Arrange plantain slices on 10-X 15-X 2-inch baking sheet, lightly sprayed with canola oil cooking spray.
3. Spray top of plantain slices with cooking spray.
4. Bake at 425 ºF for 13 to 15 minutes or until lightly browned and crisp.
    

 

 For Black Beans:

1. In small saucepan over medium heat, combine beans, reserved tomato juice, 2 tablespoons chopped cilantro, 1 fresh minced onion and 1 teaspoon fresh minced garlic.
2. Cook 10 minutes or until heated throughout.