Turkey and 'Elote' Rice Bowls
with Feta and Cilantro-Lime Mayo- Mustard
- Egg
- Milk
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
Ingredients: Ground turkey • Basmati rice • Thaw-friendly corn (corn, modified vinegar) • Baby tomato • Red onion • Lime • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Enchilada spice blend (sulphites) (spices, sugar (sugar, maltodextrin), salt, garlic powder, tomato powder, paprika powder, citric acid, canola oil, oleoresin paprika, silicon dioxide) • Vegetable stock powder (soy, sulphites) (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables (sulphites) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) • Cilantro.
Ingredients
250 g
Ground Turkey
¾ cup
Basmati Rice
(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)
113 g
Corn Kernels
113 g
Baby Tomatoes
2 tbsp
Mayonnaise
(Contains: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame, May contain traces of allergens, Mustard, Egg)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
7 g
Cilantro
7.5 g
Vegetable Stock Powder
(Contains: May contain traces of allergens, Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat)
16 g
Enchilada Spice Blend
(Contains: Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk, May contain traces of allergens, Sulphites)
1 unit(s)
Lime
1 unit(s)
Red Onion
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
4 tsp
Oil*
0.13 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water, vegetable stock powder and 1 tbsp (2 tbsp) butter. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Meanwhile, heat a large non-stick pan over medium-high.
- When hot, add 1 tsp (2 tsp) oil, then corn. Season with salt and pepper. Cover and cook for 5-6 min, stirring occasionally, until deep golden.
- Remove from heat, then transfer corn to a plate.
- Meanwhile, peel, then cut onion into 1/4-inch pieces.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Halve tomatoes.
- To a small bowl, add tomatoes, 1/2 tbsp (1 tbsp) lime juice, 1/8 tsp (1/4 tsp) sugar and 1 tsp (2 tsp) oil. Season with salt and pepper, then combine.
- Reheat the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey and onions. Cook for 4-5 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add corn, Enchilada Spice Blend and 2 tbsp (1/4 cup) water. Cook for 1 min, stirring often, until fragrant. Season with salt and pepper.
- Meanwhile, in another small bowl, combine mayo, lime zest, 1 tsp (2 tsp) lime juice and half the cilantro.
- Divide rice, turkey and corn between bowls.
- Top with tomatoes.
- Drizzle with cilantro-lime mayo.
- Sprinkle with feta and remaining cilantro.
- Squeeze a lime wedge over top, if you like.
If you've opted to get turkey, add 1 tbsp (2 tbsp) oil to the pan, then add turkey. Cook turkey in the same way the recipe instructs you to cook the beef.** Disregard instructions to drain excess fat.
