with Basmati Rice and Lime Crema
Easy, quick and packed with flavour, this dish is a fiesta in a bowl! Bell peppers and green onions pair beautifully with tender turkey to create a fajita bowl amped up with smoky Mexican-style seasoning. Ingredients: Ground turkey • Sweet bell pepper • Basmati rice • Yellow onion • Roma tomato • Lime • Monterey Jack cheese (milk) (pasteurized milk, modified milk ingredients, cream, salt, microbial enzymes, bacterial culture, calcium chloride, cellulose, natamycin) • Sour cream (milk) (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion • Garlic salt (salt, garlic powder, silicon dioxide).
Allergens
Utensils
Tags
Ground Turkey
250 g
Yellow Onion
0.5 unit(s)
Mexican Seasoning
16 g
Basmati Rice
0.75 cup
Green Onion
2 unit(s)
Sweet Bell Pepper
1 unit(s)
Tomato
1 unit(s)
Monterey Jack Cheese, shredded
0.5 cup
Garlic Salt
4 g
Lime
1 unit(s)
Sour Cream
43 mL
Pepper
0.125 tsp
Oil
2.5 tbsp
Salt
0.25 tsp
- Before starting, wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil.
- 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, core, then cut pepper into 1/2-inch pieces.
- Peel, then cut half the onion (whole onion for 4 servings) into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Thinly slice green onions.
- Zest, then juice half the lime (whole lime for 4 servings). Cut any remaining lime into wedges.
- To a small bowl, add 1/4 tsp (1/2 tsp) lime zest, 1 tsp (2 tsp) lime juice and sour cream.
- Season with salt and pepper, then stir to combine. Set aside.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then turkey.
- Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Carefully drain and discard excess fat.
- Add Mexican Seasoning, half the garlic salt and 2 tbsp (4 tbsp) water.
- Cook for 1 min, stirring often, until fragrant.
- Transfer turkey to a large bowl, then cover with foil to keep warm.
- Reheat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then peppers, onions and remaining garlic salt.
- Cook for 3-4 min, stirring often, until peppers are tender-crisp.
- Meanwhile, fluff rice with a fork and fold in half the green onions, then season with salt.
- Add 1 tbsp (2 tbsp) oil, then add rice to the pan with veggies.
- Cook for 1-2 min, stirring occasionally, until liquid is absorbed and rice starts to brown.
- Divide fajita rice between bowls. Top with turkey, tomatoes and remaining green onions.
- Sprinkle cheese over top.
- Dollop with lime crema.
- Squeeze a lime wedge over top, if you like.
If you've opted to get turkey, cook in the same way the recipe instructs you to cook beef.**
810
kcal
Calories
36
g
Fat
11
g
Saturated Fat
79
g
Carbohydrate
9
g
Sugar
6
g
Dietary Fiber
41
g
Protein
130
mg
Cholesterol
1670
mg
Sodium
0.5
g
Trans Fat
950
mg
Potassium
300
mg
Calcium
4
mg
Iron
with Pico de Gallo and Creamy Guacamole Dressing
