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, peel, then finely chop shallot. Trim, then halve green beans. Roughly chop cilantro. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then finely mince or grate garlic. 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 the heat to low. Cook, still covered, 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 shallots, ginger, garlic 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 golden-brown, 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.