Before starting, wash and dry all produce. In Step 4, use this heat guide to determine what spice level you prefer (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium, 1 tsp spicy and 2 tsp extra-spicy! Add 1 1/4 cups water (dbl for 4 ppl) to a medium pot. Cover and bring to a boil over high heat. While water comes to a boil, trim, then halve green beans. Roughly chop cilantro. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Zest, then cut lime into wedges. Finely chop chili, removing seeds for less heat. (NOTE: We suggest using gloves when prepping chili!)

Add rice to the pot of boiling water. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.

While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans. Season with salt and pepper. Cook, stirring occasionally, until tender-crisp, 4-5 min. Transfer to a plate and set aside.

Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then onions, ginger, garlic puree and 1/2 tsp chili. (NOTE: Reference Heat Guide.) Cook, stirring often, until fragrant, 1-2 min. Add turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.\*\*

Sprinkle brown sugar over turkey mixture. Cook, stirring often, until turkey mixture is dark golden-brown, 2-3 min. Stir in lime zest, soy sauce, green beans and 2 tbsp water (dbl for 4 ppl). Cook, stirring often, scraping up any browned bits from bottom of the pan, until green beans are warmed through, 1 min.

Fluff rice with a fork, then stir in half the cilantro. Divide the cilantro rice between plates. Top with turkey mixture and sprinkle with the remaining cilantro. Squeeze over a lime wedge, if desired.