Both chillies will work in this recipe and you should add them or hot sauce to taste.
Although you can definitely use the fresh chillies, I recommend trying psycho juice. It’s a great product and a lot less dangerous to work with. It is very spicy though so be careful!
Working with seriously spicy chillies.
Handling scotch bonnet or habanero chillies can be painful! If using fresh chillies, I recommend using plastic gloves and don’t touch your eyes.
I find it equally as delicious to use a habanero hot sauce such as that made by Psycho Juice. They do all the work and you don’t have to worry about causing yourself any discomfort. Their products are top quality and always taste amazing but be careful. They are spicy!
For disclosure reasons, I should tell you that I like their products so much, I now work closely with them to develop recipes.
For the Jerk spice blend
Following is my recipe for jerk spice mix. It can be used to marinate meats too. It’s a good allrounder.
1 ½ tbsp garlic powder
1 tbsp onion powder
1 tbsp cayenne
1 tbsp paprika
1 tsp ground allspice
1 tsp red chilli flakes
1 tsp ground cumin
½ tsp cinnamon
½ tsp nutmeg
2 tsp light brown sugar
2 tsp Italian dried herbs
1 tbsp salt
½ tsp black pepper
Simply mix all of the ingredients together and use immediately or store in an air-tight container for no longer than three months.
Step by step…
Make things even easier on yourself and get all of the ingredients ready before starting.
Heat the butter and oil over medium heat.
Add the chopped onion and fry for about 5 minutes or until soft and translucent.
Stir in the garlic and fry for about 30 seconds. Then add the diced tomato and cook it for about a minute.
Add the Jamaican spice blend and stir well to combine.
Now add the cubed leftover turkey and stir in hot sauce to taste.
Add the black beans and soaked rice and stir well so that the rice is coated with the onion mixture.
Cover with the chicken or turkey stock.
Cover the pan with a tight fitting lid and bring to a rolling boil. Then turn off the heat and allow to sit, undisturbed for 40 minutes.
After 40 minutes, the rice will be steamed to perfection. It will look like this.
Delicately stir with a fork or chopstick. Do not stir to rigorously or the rice grains will split and become mushy.
Serve hot right from the pan. You can serve this with the veggies of your choice and perhaps some more Jamaican spice blend and hot sauce.
Such an easy one pot meal and a great way to use up leftover turkey.
If you like this leftover turkey rice recipe, you might like to try some of these too.
1 tbsp scotch bonnet hot sauce or 1 scotch bonnet chilli, finely chopped
450g (1 lb) leftover cooked turkey, cubed or shredded
400g (2 cups) basmati rice
750ml (3 cups) leftover turkey stock or chicken stock
Salt to taste
In a large pot that has a tight fitting lid, heat the oil and butter over medium heat. Stir in the chopped onion and fry for about 5 minutes or until soft and translucent. Then add the garlic and fry for another minute.
Stir in the jerk seasoning, dried thyme, diced tomato, black beans and chilli sauce or chopped scotch bonnet chilli.
Now add the turkey meat, chilli sauce and the soaked rice and stir both into the onion mixture to coat. Add the turkey or chicken stock and place the lid on top. Bring to a boil and then cover the pan and turn off the heat. Allow to sit, undisturbed for 40 minutes. Do not be tempted to raise the lid.
After 40 minutes, the rice will be cooked to perfection. Carefully stir it using a fork or chopstick to separate the grains. Do not stir too vigorously or the rice grains will split. Season with salt to taste and serve hot.
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I used my new ProCook saucepan to cook this recipe. It was supplied for me to try with my recipes. I love it and highly recommend this brand!