Tex Mex-Inspired Turkey and Rice Crunch Bowls
with Black Bean Salsa and Sour Cream
Ingredients: Ground turkey • Black beans (black beans, water, salt, calcium chloride, citric acid) • Basmati rice • Tomato salsa (water, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste, green bell peppers, onions, jalapeno peppers, vinegar, sugar, salt, garlic, soybean oil, dried garlic, dried onion, canola oil, spices, paprika oleoresin, xanthan gum, citric acid, potassium sorbate, sodium benzoate) • Thaw-friendly corn (corn, modified vinegar) • Yellow onion • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture, propylene glycol alginate, xanthan gum) (milk) • Tortilla chips (whole grain corn, white corn, corn masa flour, water, vegetable oil, salt, calcium hydroxide) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Tex mex paste (tomato paste, tomato blend (tomatoes, tomato juice, citric acid, calcium chloride), salt, water, vegetable oil, sugars (sugar, maltodextrin), chipotle peppers, onions, chili peppers, vinegar, smoked paprika, paprika oleoresin, modified corn starch, garlic powder, mustard, cocoa powder, rice vinegar, onion powder, seasoning, spices, herbs, natural flavour, xanthan gum, acetic acid) (mustard) • Mexican seasoning (spices, paprika powder, sugar (sugar, maltodextrin), salt, tomato powder, garlic powder, herbs, canola oil, silicon dioxide) • Green onion.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
500 g
Ground Turkey
1 unit(s)
Black Beans
¾ cup
Basmati Rice
(May contain traces of: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)
85 g
Tortilla Chips
(May contain traces of: Milk, Sesame)
113 g
Corn Kernels
1 unit(s)
Yellow Onion
2 unit(s)
Green Onion
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
½ cup
Tomato Salsa
(May contain traces of: Egg, Milk, Mustard, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, Gluten)
2 unit(s)
Sour Cream
(Contains: Milk May contain traces of: Milk)
1 tbsp
Tex-Mex Paste
(Contains: Mustard May contain traces of: Egg, Milk, Crustaceans, Fish, Sesame, Wheat, Sulphites, Soy, Gluten)
16 g
Mexican Seasoning
(May contain traces of: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1.5 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
To the boiling water, stir in rice and 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, peel, then cut onion into 1/4-inch pieces.
- Thinly slice green onions.
- Drain and rinse black beans.
- Open one side of the package of tortilla chips. Using a rolling pin or heavy-bottomed pot, crush tortilla chips in the package until broken into small crumbs (or finely chop, if you prefer).
- Heat a large non-stick pan over medium.
- When hot, add 1/2 tbsp (1 tbsp) oil, then corn, black beans,1/2 tbsp (1 tbsp) Mexican Seasoning and 2 tbsp (1 tbsp) water. Cook for 5-6 min, stirring occasionally, until veggies are tender and water has evaporated. Season with salt and pepper.
- Transfer to a medium bowl, then set aside in the fridge to cool.
- Carefully wipe the pan clean.
- Increase the heat to medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then turkey and onions. Cook for 5-8 min, breaking up turkey into smaller pieces, until no pink remains.**
- Add Tex-Mex paste, remaining Mexican Spice Blend and 1/2 cup (1 cup) water. Cook for 1-2 min, stirring occasionally, until fragrant. Season with salt and pepper.
- Meanwhile, fluff rice with a fork, then stir in 2 tbsp (4 tbsp) butter and half the green onions. Season with salt.
- Remove corn-black bean mixture from the fridge, then add salsa and stir to combine.
- Divide rice between bowls. Top with turkey and corn-black bean salsa.
- Sprinkle cheddar, tortilla chip pieces and remaining green onions over top.
- Dollop with sour cream.
