Cal Smart Southwest Turkey and Poblano Skillet
with Charred Corn Wild Rice and Pico de Gallo
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. Poblanos offer a mild heat that's tempered by the pico de gallo!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Wild Rice Medley
Chicken Broth Concentrate
Southwest Spice Blend
Not included in your delivery
Before starting, wash and dry all produce. Stir together broth concentrate, wild rice medley, 1 cup water and 1/4 tsp salt (dbl both for 4 ppl) 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 the pot 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 poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!)Peel, then cut onion into 1/2-inch pieces, then finely chop 1/2 tbsp onions (dbl for 4 ppl).Juice half the lime (whole lime for 4 ppl).Roughly chop cilantro.Cut tomatoes 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 butter (dbl for 4 ppl), 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 poblanos, then season with salt and pepper. Cook, stirring occasionally, until poblanos 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 water (2/3 cup for 4 ppl). 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 butter (dbl for 4 ppl) to the pot with wild rice. Season with salt and pepper, to taste, then fluff with a fork until butter melts. Divide charred corn and rice between plates. Top with turkey, then pico de gallo.