with Pico De Gallo and Cilantro Rice
Tasty turkey takes centre stage with cilantro and lime rice as its co-star in this delicious dish. The fresh DIY pico de gallo makes a great extra!
Allergens
Utensils
Tags
Ground Turkey
250 g
Garlic Puree
1 tbsp
Cilantro
7 g
Basmati Rice
0.75 cup
Tomato
160 g
Lime
1 unit
Corn Kernels
113 g
Sour Cream
6 tbsp
Guacamole
3 tbsp
Mexican Seasoning
2 tbsp
Oil
0.5 tbsp
Pepper
0.125 tsp
Salt
0.375 tsp
Before starting, wash and dry all produce. Add 1 1/4 cups (2 1/2 cups) water and 1/4 tsp (1/2 tsp) salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, cut tomato into 1/2-inch pieces.Zest, then juice lime. Finely chop cilantro.
Add rice to the boiling water. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Add corn to the pan with turkey. Cook, stirring occasionally, until corn is golden-brown, 4-5 min. Reduce heat to medium. Stir in Mexican Seasoning, garlic puree and 3 tbsp (6 tbsp) water. Cook, stirring often, until fragrant, 1-2 min.
Combine sour cream, half the lime juice and half the lime zest in a small bowl. (NOTE: This is your lime crema.) Add tomatoes, half the cilantro and remaining lime juice to a medium bowl. Season with salt and pepper, then toss to combine. (NOTE: This is your pico de gallo.)
Fluff rice with a fork, then add remaining lime zest and remaining cilantro. Season with salt, then stir to combine. Divide rice between bowls, then top with turkey mixture and pico de gallo. Dollop lime crema and guacamole over top.
750
kcal
Calories
25
g
Fat
9
g
Saturated Fat
93
g
Carbohydrate
11
g
Sugar
8
g
Dietary Fiber
38
g
Protein
110
mg
Cholesterol
1170
mg
Sodium
