with Green Onion Rice
Ingredients: Ground turkey • Sweet bell pepper • Basmati rice • Cucumber • Chipotle sauce (water, canola and/or soybean oil, sugars (sugar, fancy molasses), tomato paste, vinegar, salt, dehydrated garlic, chili powder, sour cream powder [modified milk ingredients, bacterial culture, lactic acid, citric acid, tocopherols, ascorbyl palmitate], modified corn starch, frozen egg yolk, lactic acid, buttermilk powder, onion powder, mustard flour, ancho chili pepper, smoked paprika, concentrated lemon juice, paprika oleoresin, polysorbate 60, caramel, potassium sorbate, sodium benzoate, soy lecithin, xanthan gum, calcium disodium EDTA, spices, spice extract) (milk, soy, egg, mustard) • Spinach • Honey • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Enchilada spice blend (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) (sulphites) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ground Turkey
250 g
Garlic Salt
4 g
Basmati Rice
0.75 cup
Mini Cucumber
1 unit(s)
Green Onion
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Baby Spinach
28 g
Chipotle Sauce
2 tbsp
Honey
1 unit(s)
Enchilada Spice Blend
8 g
White Wine Vinegar
1 tbsp
Pepper
0.125 tsp
Salt
0.125 tsp
Oil
2 tsp
Sugar
0.25 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and half the garlic salt. Cover and bring to a boil over high heat.
- Once boiling, add rice, then reduce heat to low. Cover and cook for 12-14 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile,cut cucumber into 1/4-inch rounds.
- Thinly slice green onions.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors.)
- In a small bowl, combine chipotle sauce and honey.
- To a medium microwavable bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar, 1 tbsp (2 tbsp) water and a pinch of salt. (NOTE: This is your pickling liquid.)
- Microwave in 15-sec increments, stirring between each, until salt dissolves.
- Add cucumbers to pickling liquid. Season with pepper, then stir to combine.
- Place in the fridge to cool.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tsp (2 tsp) oil, then peppers. Season with salt and pepper.
- Cook for 4-5 min, stirring occasionally, until tender.
- Remove from heat, then transfer to a plate.
- Reheat the same pan over medium.
- When the pan is hot, add 1 tsp (2 tsp) oil, then turkey. Season with remaining garlic salt and pepper.
- Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add 1 tbsp (2 tbsp) water, Enchilada Spice Blend and spinach. Stir until spinach wilts, 1 min.
- Remove from heat.
- Fluff rice with a fork, then stir in half the green onions.
- Divide green onion rice between bowls.
- Top with turkey, peppers, cucumbers and some pickling liquid.
- Drizzle chipotle-honey sauce over top.
- Sprinkle with remaining green onions.
600
kcal
Calories
15
g
Fat
2
g
Saturated Fat
79
g
Carbohydrate
14
g
Sugar
4
g
Dietary Fiber
33
g
Protein
95
mg
Cholesterol
1200
mg
Sodium
0
g
Trans Fat
800
mg
Potassium
75
mg
Calcium
3.5
mg
Iron
with Charred Corn Wild Rice and Pico de Gallo
