Turkey Burrito Bowl
with Avocado Pico De Gallo and Cilantro-Lime Rice
Tasty turkey takes center stage with cilantro-lime rice as its co-star. The Avocado Pico de Gallo makes a great extra in this soon-to-be award winning dish!
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.
Ingrédients
500 g
Dinde hachée
1 pièce(s)
Gousses d'ail
4 pièce(s)
Oignon vert
1.5 tasse(s)
Riz basmati
20 g
Archived
4 pièce(s)
Crème sure
2 pièce(s)
Lime
227 g
Petites tomates
2 pièce(s)
Avocat
2 cs
Assaisonnement mexicain
(Peut contenir Arachides, Sésame, Soya, Sulfites, Noix, Blé, Lait, Moutarde)
227 g
Maïs en grains
Informations nutritionnelles
Instructions
Wash and dry all produce.* In a medium pot, add 3 cups water. Cover and bring to a boil over high heat. Halve the tomatoes. Zest, then juice the limes. Mince or grate the garlic. Thinly slice the green onions. Finely chop the cilantro. Peel and cut the avocados into 1/2-inch cubes.
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.
Divide the rice between bowls and top with the turkey mixture and pico de gallo. Dollop with the lime crema.