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!
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 (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.
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 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.
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.
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.
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.