Cal Smart Southwest Turkey Skillet
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Cal Smart Southwest Turkey Skillet

Cal Smart Southwest Turkey 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. Hot peppers offer a mild heat that's tempered by pico de gallo!

Tags:
Spicy
Calorie Smart
Allergens:
Mustard
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 g

Ground Turkey

1 tbsp

Tex-Mex Paste

(Contains Mustard)

½ cup

Wild Rice Medley

113 g

Corn Kernels

7 g

Cilantro

1 unit

Chicken Broth Concentrate

1 unit

Tomato

1 tbsp

Southwest Spice Blend

1 unit

Hot Pepper

½ unit

Lime

1 unit

Red Onion

Not included in your delivery

1.5 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories66 kcal
Energy (kJ)278 kJ
Fat1 g
Saturated Fat0 g
Carbohydrate14 g
Sugar4 g
Dietary Fiber1 g
Protein2 g
Cholesterol0 mg
Sodium0 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel
Medium Bowl

Instructions

Cook wild rice
1

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.

Char corn
2

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.

Prep and make pico de gallo
3

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.

Cook turkey and veggies
4

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.

Finish turkey
5

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.

Finish and serve
6

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.

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