with Charred Corn Wild Rice and Pico de Gallo
Calorie Smart (650kcal or less) is based on a per-serving calculation of the recipe's kilocalorie amount. Ingredients: Ground turkey • Poblano pepper • Thaw-friendly corn (corn, modified vinegar) • Red onion • Wild rice medley (parboiled rice, wild rice) • Roma tomato • Lime • Tex mex paste (mustard) (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) • Chicken broth concentrate (sugars (maltodextrin, sugar), chicken stock, chicken fat, chicken flavor (chicken broth, salt, flavoring, water, glutamic acid, chicken fat, chicken powder, xanthan gum, organic sunflower oil), salt, yeast extract, xanthan gum, natural flavor) • Cilantro • Southwest spice blend (spices, paprika powder, garlic powder, onion powder, salt, herbs, canola oil, oleoresin paprika, silicon dioxide).
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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
6 g
Hot Pepper
1 unit(s)
Lime
1 unit(s)
Red Onion
1 unit(s)
Pepper
0.125 tsp
Salt
0.38 tsp
Butter
1.5 tbsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- In a medium pot, stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
- Once boiling, reduce heat to medium-low. Cover and cook for 18-20 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high.
- While the pan heats, pat corn dry with paper towels.
- When the pan is hot, add corn to the dry pan.
- Cook for 4-5 min, stirring occasionally, until dark brown in spots.
- 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.
- To a medium bowl, add finely chopped onions, tomatoes, lime juice, 1/4 tsp (1/2 tsp) lime zest and half the cilantro. 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 for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add hot peppers, then season with salt and pepper. Cook for 3-4 min, stirring occasionally, until tender-crisp.
- To the pan with turkey and veggies, add Tex-Mex paste and Southwest Spice Blend.
- Cook for 30 sec, stirring often, until fragrant.
- Add 1/2 cup (2/3 cup) water.
- Cook for 1-2 min, stirring often, until sauce thickens slightly.
- To the pot with wild rice, add charred corn, remaining cilantro and 1/2 tbsp (1 tbsp) butter.
- Season with salt and pepper, then fluff with a fork until butter melts.
- Divide charred corn wild rice between bowls.
- Top with turkey mixture, then pico de gallo.
- Squeeze a lime wedge over top.
590
kcal
Calories
19
g
Fat
7
g
Saturated Fat
71
g
Carbohydrate
12
g
Sugar
8
g
Dietary Fiber
34
g
Protein
115
mg
Cholesterol
1110
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
75
mg
Calcium
3
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
