Tex-Mex-Inspired Turkey and Rice Crunch Bowls

Big Batch

Very High Fibre

Family Friendly

Quick

Tex-Mex-Inspired Turkey and Rice Crunch Bowls

with Black Bean Salsa and Sour Cream

5 min

Difficulty: 1/3

Mexican

Ingredients: Black beans (black beans, water, salt, calcium chloride, citric acid) • Ground turkey • Basmati rice • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Thaw-friendly corn (corn, modified vinegar) • Yellow onion • Sour cream (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) (milk) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tex mex paste (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) (mustard) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.

Allergens

Triticale

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Utensils

Measuring Spoons

Strainer

Large Non-Stick Pan

Medium Pot

Measuring Cups

Medium Bowl

Tags

Very High Fibre

Family Friendly

Dinner-bowls

Quick

New

Latin-american-faves

Speciality

Ingredients

Ground Turkey

250 g

Black Beans

1 unit(s)

Basmati Rice

0.75 cup

Tortilla Chips

85 g

Corn Kernels

113 g

Yellow Onion

1 unit(s)

Green Onion

2 unit(s)

Cheddar Cheese, shredded

0.5 cup

Tomato Salsa

0.5 cup

Sour Cream

86 mL

Tex-Mex Paste

1 tbsp

Mexican Seasoning

16 g

Butter

2 tbsp

Oil

1.5 tbsp

Salt

0.25 tsp

Pepper

0.125 tsp

Preparation

Before starting, wash and dry all produce.
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 over high.
Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
Remove from heat. Set aside, still covered.

Meanwhile, peel, then cut onion into 1/4-inch pieces.
Thinly slice green onions.
Drain and rinse black beans.
Open one side of the package of tortilla chips. Using a rolling pin or heavy-bottomed pot, crush tortilla chips in the package until broken into small crumbs (or finely chop, if you like).

Heat a large non-stick pan over medium.
When hot, add 1/2 tbsp (1 tbsp) oil, then corn, black beans,1/2 tbsp (1 tbsp) Mexican Seasoning and 2 tbsp (1 tbsp) water. Cook for 5-6 min, stirring occasionally, until veggies are tender and water has evaporated. Season with salt and pepper.
Transfer to a medium bowl, then set aside in the fridge to cool.
Carefully wipe the pan clean.

Reheat the pan to medium-high.
When hot, add 1 tbsp (2 tbsp) oil, then turkey and onions. Cook for 5-8 min, breaking up turkey into smaller pieces, until no pink remains.**
Add Tex-Mex paste, remaining Mexican Seasoning and 1/2 cup (1 cup) water. Cook for 1-2 min, stirring occasionally, until fragrant. Season with salt and pepper.