1 red onion, finely chopped
1 tbsp sunflower oil
1 red pepper, deseeded and diced
200g basmati rice
450ml chicken stock
400g can kidney bean, rinsed and drained
4 turkey steaks
2 tsp Cajun seasoning
5oz 140g fresh pineapple (or 220g can pineapple rings, drained)
½ green chilli, finely chopped
juice 1 lime


1. Reserve 2 tbsp of the onion for the salsa. Heat the oil in a saucepan and cook the remaining onion and half the pepper for 4 mins or until softened and coloured. Stir in the rice, then pour in the stock. Add the kidney beans and a pinch of salt. Bring to the boil, stir once, cover the pan, then reduce the heat to a gentle simmer. Cook for 15 mins until the rice is tender and the liquid absorbed.
2. Dust the turkey steaks with the Cajun spice and griddle or fry in a non-stick pan for about 4-6 mins on each side until cooked through. Cut the pineapple into small pieces and mix together with the reserved red onion, pepper, green chilli and lime juice. Spoon some salsa over each steak and serve with the rice.