Tangy Turkey and Rice

In a large saucepan, place one 20 oz. can crushed pineapple in pineapple juice, one cup chicken broth, 1/4 cup watermelon wine, 1/2 cup pomegranate juice, 2 1/2 cup water, 4 tsp kosher salt, 1 tsp ground paprika, and 1 tsp coconut flour. Stir together, set heat to medium (4).

In medium-large saucepan, place a thin layer of golden rum, 1 lb. ground turkey, 1 tbsp kosher salt, few spritzes lime juice, 2 tsp paprika, and 1 tbsp coconut flour. Brown on medium heat.

After fifteen minutes, raise heat on both pots to 5.5 (medium-high). Add to meat pan 1/4 cup pomegranate juice, 1/2 cup water, one 14.5 oz. can carrots with liquid, 1/3-1/2 lb. frozen chopped spinach, 2/3 cup Criminara Mark 2 sauce ( [link] ). Stir well. Watch other pot for boiling. Once it boils, let it continue to boil for 3-4 minutes, then add 2 cups rice. Stir, cover, drop heat to 1 notch above simmer, cook for sixteen minutes.

Raise heat on meat sauce to high, stirring regularly. Continue to cook for about five minutes before stirring in about 3-4 handfuls frozen chunk mango. Add 1 tbsp oregano. Stir well, continue to cook down to desired thickness on high. All told I cooked the sauce down on high for about 10 to 15 minutes.

Serve with rice over sauce.

The last of this batch of Criminara Sauce went into this recipe, but I'll be cooking up a new and larger batch shortly.

This recipe turned out very fruity, in a good way. The various fruits melded well, and though you could cook up the meat sauce to have on something else, I think it really complemented the pineapple-rice.