This gorgeous Southwest-inspired skillet takes things to the next level with a bed of smoky, charred corn tossed with a wild rice medley and topped with spiced turkey. Hot peppers offer a mild heat that's tempered by the pico de gallo!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
500 g
Dinde hachée
1 cs
Purée de gingembre et d’ail
(Contient Moutarde)
½ tasse(s)
Mélange de riz sauvage
113 g
Maïs en grains
7 g
Coriandre
1 pièce(s)
Concentré de bouillon de poulet
1 pièce(s)
Tomato
1 cs
Mélange d'épices Sud-Ouest
1 pièce(s)
Piment fort
½ pièce(s)
Lime
1 pièce(s)
Oignon rouge
1.5 cs
Beurre non salé*
(Contient Lait)
0.13 cc
Sel*
0.13 cc
Poivre*
Before starting, wash and dry all produce. Stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 18-20 min. Remove from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high heat.While the pan heats, pat corn dry with paper towels. When hot, add corn to the dry pan. Cook, stirring occasionally, until dark brown in spots, 4-5 min.Transfer corn to a plate.
Meanwhile, core, then cut hot pepper into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)Peel, then cut onion into 1/2-inch pieces, then finely chop 1/2 tbsp (1 tbsp) onions.Juice half the lime (whole lime for 4 ppl).Roughly chop cilantro.Cut tomato into 1/4-inch pieces.Add finely chopped onions, tomatoes, lime juice and half the cilantro to a medium bowl. Toss to combine.
Return the same pan (from step 2) to medium-high.When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add turkey and remaining onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add hot peppers, then season with salt and pepper. Cook, stirring occasionally, until hot peppers are tender-crisp, 3-4 min.
Add Tex-Mex paste and Southwest Spice Blend to the pan with turkey and veggies. Cook, stirring often, until fragrant, 30 sec.Add 1/2 cup (2/3 cup) water. Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper, to taste.
Add corn, remaining cilantro and 1/2 tbsp (1 tbsp) butter to the pot with wild rice. Season with salt and pepper, to taste, then fluff with a fork until butter melts. Divide charred corn wild rice between plates. Top with turkey mixture, then pico de gallo.
If you've opted for double turkey, prepare, cook and plate it in the same way the recipe instructs you to prepare and cook the regular portion of turkey. Work in batches, if necessary.