with Charred Corn Wild Rice and Pico de Gallo
This glorious Southwest-inspired skillet takes things to the next level with a bed of smoky, charred corn tossed with a wild rice medley and topped with spiced turkey. Hot peppers offer a mild heat that's tempered by pico de gallo!
Allergens
Utensils
Tags
Ground Turkey
250 g
Tex-Mex Paste
1 tbsp
Wild Rice Medley
0.5 cup
Corn Kernels
113 g
Cilantro
7 g
Chicken Broth Concentrate
1 unit(s)
Tomato
1 unit(s)
Southwest Spice Blend
1 tbsp
Hot Pepper
1 unit(s)
Lime
1 unit(s)
Red Onion
1 unit(s)
Pepper
0.125 tsp
Salt
0.125 tsp
Unsalted Butter
1.5 tbsp
- Stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 18-20 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat corn dry with paper towels.
- When hot, add corn to the dry pan.
- Cook, stirring occasionally, until dark brown in spots, 4-5 min.
- Transfer charred corn to a plate.
- Meanwhile, core, then cut hot pepper into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
- Peel, then cut onion into 1/2-inch pieces, then finely chop 1/2 tbsp (1 tbsp).
- Roughly chop cilantro.
- Cut tomato into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Add finely chopped onions, tomatoes, lime juice, 1/4 tsp (1/2 tsp) lime zest and half the cilantro to a medium bowl. Toss to combine.
- Return the same pan (from step 2) to medium-high. When hot, add 1 tbsp (2 tbsp) butter. Swirl until melted.
- Add turkey and remaining onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.**
- Add hot peppers, then season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Add Tex-Mex paste and Southwest Spice Blend to the pan with turkey and veggies.
- Cook, stirring often, until fragrant, 30 sec.
- Add 1/2 cup (2/3 cup) water.
- Cook, stirring often, until sauce thickens slightly, 1-2 min.
- Add charred corn, remaining cilantro and 1/2 tbsp (1 tbsp) butter to the pot with wild rice.
- Season with salt and pepper, then fluff with a fork until butter melts.
- Divide charred corn wild rice between plates.
- Top with turkey mixture, then pico de gallo.
- Squeeze a lime wedge over top, if desired.
630
kcal
Calories
22
g
Fat
9
g
Saturated Fat
76
g
Carbohydrate
11
g
Sugar
7
g
Dietary Fiber
33
g
Protein
130
mg
Cholesterol
930
mg
Sodium
0.5
g
Trans Fat
1200
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
with Charred Corn Wild Rice and Pico de Gallo
with Charred Corn Wild Rice and Pico de Gallo
with Charred Corn Wild Rice and Pico de Gallo
with Charred Corn Wild Rice and Pico de Gallo
with Charred Corn Wild Rice and Pico de Gallo
