1lb boneless, skinless turkey breast, cut into 1/2-inch cubes
1/4 cup fresh lemon juice
2 tsps. olive oil
2/3 cup chopped onions
1 tbsp minced fresh ginger
2 cups chopped fresh, ripe tomatoes
1/2 cup bottled water
1 tsp dry thyme, crumbled
1 bay leaf
2 tbsp sliced,seeded, fresh jalapeno peppers
1/2 tsp salt
1 cup long grain rice
1 tbsp chopped fresh parsley

Marinate the turkey in the lon juice, covered, overnight in the refrigerator.
Remove turkey from marinade, and reserve lemon juice.
Heat the oil in the bottom of a 2- to 3-quart wide bottom, nonstick saucepan
over medium heat.  Saute the onions for a few minutes until slightly softened.
Add the ginger and saute for 1 minute more.
Stir in the tomatoes, water, reserved lemon juice. thyme, bay leaf, jalapeno
peppers and salt.  Cover.  Bring to a low simmer, lower heat and simmer for
30 minutes.  Add the turkey continue to simmer for 2 minutes.
Stir in the rice and return to a low simmer.  Cover and gently simmer for 18
minutes without lifting the lid.
Remove pan from heat. Uncover and stir mixture briefly.  Cover and allow to
stand for 5 minutes.  Uncover and discard bay leaf.  Place remaining saucepan
contents in a serving dish and sprinkle with parsley.  Serve.

Makes: 4 servings