Cheesy BBQ Turkey Bowls
with Buttery Charred Corn and Rice
Bowls are perfect for quick, weekday meals and this one will be a hit with the whole family! Lean ground turkey is tossed in BBQ sauce, then spooned over buttery rice. Charred corn adds some extra comfort to this bowl!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cheddar Cheese, shredded
(Contains Egg, Milk)
Not included in your delivery
Before starting, wash and dry all produce. Add rice, 3/4 tsp (1 1/2 tsp) garlic salt and 1 1/4 cups (2 1/2 cups) water to a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 16-18 min. Remove from heat. Set aside, still covered.
Meanwhile, heat a large non-stick pan over medium-high heat.Pat corn dry with paper towels.When hot, add corn to the dry pan. Char, stirring occasionally, until corn is dark-brown in spots, 5-6 min.Transfer corn to a plate.
Meanwhile, cut tomato into 1/2-inch pieces.Thinly slice green onion.
When corn is done, return the pan to medium-high.Add turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Add green onions and BBQ Spice Blend, then season with pepper and remaining garlic salt. Cook, stirring often, until fragrant, 30 sec.
Add BBQ sauce to the pan, then stir until turkey is coated, 30 sec. Remove from heat.Add tomatoes, spring mix and half the cheddar to a large bowl. Drizzle ranch dressing over top, then toss to coat. Season with salt and pepper, to taste.
Add corn and 2 tbsp (4 tbsp) butter to the pot with rice, then fluff with a fork until butter melts.Divide corn and rice between bowls. Top with turkey and salad.Sprinkle remaining cheddar over top.