TexMex Turkey Bowls
Tex-Mex Turkey Bowls With Pineapple Salsa, Green Peppers, And Cilantro Lime Rice
PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 770/ Protein 34g
DIFFICULTY LEVEL: MediumINGREDIENTS: Lime, 1/8 Tex Mex Paste, Pineapple, 2 TBSP Smoky Red Pepper Crema, 1 TBSP Southwest Spice Blend, Red Onion, ¾ Cups of Jasmine Rice, Long Green Pepper, Cilantro, Ground Turkey
Step 1: Prep
Wash and dry produce
Halve, peel, and slice onion. Mince a few slices until you have 2 TBSP
Drain pineapple, reserving juice
Roughly chop cilantro
Zest and quarter lime
Halve, core, and thinly slice green pepper into strips
Step 2: Cook Rice
In a small pot, melt 2 TBSP of butter
Combine rice, 1.25 cup of water, and ¼ TSP of salt and pepper
Bring to a boil
REDUCE HEAT TO LOW AND COVER
Simmer for 15 minutes
Keep covered off heat until ready to serve
Step 3: Make Salsa
While rice cooks, in a small bowls, combine minced onion, chopped pineapple, half the cilantro, and a big squeeze of lime juice. Season with ¼ TSP salt and pepper
Step 4: Cook Veggies
Heat a drizzle of oil in a large pan over medium heat
Add slice onion, and green pepper, season, with of the southwest spice blend, and ¼ TSP salt and pepper
Cook for 7 minutes
Turn off heat, transfer to medium bowl, and keep covered to keep warm
Step 5: Cook Turkey
Heat a drizzle of oil in the same pan over medium heat
Add turkey, using a spatula, press into an even layer
Cook for 4 minutes
Break into pieces, and stir in tex mex paste, remaining southwest spice blend, and reserved pineapple juice
Bring to a simmer and cook sauce until thickened for 3 minutes
Season with ¼ TSP of salt and pepper
Turn off heat
Step 6: Finish and Serve
Fluff rice with a fork, stir in line zest, remaining cilantro
Divide rice between bowls and top with turkey, vegetable, and pineapple salsa
Drizzle with smoky red pepper crema, and serve with remaining lime wedges on the side
Serve hot and enjoy!
