Turkey Burrito Bowl

Add the rice to the boiling water. Reduce the heat to low. Cook, still covered, until the rice is tender and the water has been absorbed, 12-14 min.

Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then the turkey. Season with salt and pepper. Cook, breaking up the turkey into smaller pieces, until golden-brown, 6-8 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F.**)

Add the corn to the same pan and cook until the corn is golden-brown, 3-5 min. Stir in the Mexican seasoning, garlic and 1/2 cup water. Cook until fragrant, 1-2 min.

When rice is done, fluff with a fork, then stir in half the green onions, half the lime zest and half the cilantro. Season with salt. In a small bowl, combine sour cream, half the lime juice and remaining lime zest. In a medium bowl, combine tomatoes, avocado, remaining green onions, remaining cilantro and remaining lime juice. Season with salt and pepper.