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Tex-Mex Turkey and Rice Skillet
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Tex-Mex Turkey and Rice Skillet

Tex-Mex Turkey and Rice Skillet

with Cheddar and Lime Crema

This colourful, no-fuss Tex-Mex skillet is packed with flavour from perfectly spiced rice and salsa-coated turkey and peppers, then topped with melty cheese and cilantro. A dollop of lime crema is all you need to make your tastebuds sing!

Family Friendly

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

Preparation Time35 minutes


serving amount

250 g

Ground Turkey

2 tbsp

Enchilada Spice Blend

(Contains Sulphites)

½ cup

Tomato Salsa

160 g

Sweet Bell Pepper

¾ cup

Basmati Rice

1 unit

Chicken Broth Concentrate

½ cup

Cheddar Cheese, shredded

(Contains Milk)

3 tbsp

Sour Cream

(Contains Milk)

1 tsp

Garlic Salt

1 unit


7 g


Not included in your delivery

¼ tsp


0.13 tsp


½ tbsp


0.06 tsp



Nutrition Values

Calories820 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate84 g
Sugar12 g
Dietary Fiber5 g
Protein42 g
Cholesterol105 mg
Sodium2300 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.


Medium Pot
Measuring Cups
Measuring Spoons
Large Oven-Proof Pan
Small Bowl


Cook rice

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Add 1 1/4 cups water, 1/8 tsp salt (dbl both for 4 ppl), broth concentrate and half the Enchilada Spice Blend to a medium pot. Cover and bring to a boil over high heat. Once boiling, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.


Meanwhile, core, then cut pepper into 1/2-inch pieces. Roughly chop cilantro. Zest, then juice half the lime (whole lime for 4 ppl).

Cook turkey

Heat a large oven-proof pan over medium-high heat. (NOTE: If you don't have an oven-proof pan, use a large non-stick pan.) When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** Carefully drain and discard excess fat.

Finish turkey

Add peppers to the pan with turkey. Cook, stirring occasionally, until peppers soften slightly, 3-4 min. Sprinkle with garlic salt and remaining Enchilada Spice Blend. Cook, stirring often, until fragrant, 30 sec. Add salsa. Cook, stirring often, until mixture thickens slightly, 1-2 min.

Assemble and bake

Add rice to the pan with turkey and peppers. Season with salt and pepper, to taste, then stir to combine. Remove the pan from heat. (NOTE: If you don't have an oven-proof pan, transfer mixture to a baking dish here.) Sprinkle half the cilantro, then cheese over top. Bake in the middle of the oven until cheese melts, 2-3 min.

Finish and serve

Meanwhile, add sour cream, lime zest, 1/2 tsp lime juice, 1/2 tbsp water and a pinch of sugar (dbl all for 4 ppl) to a small bowl. Season with salt and pepper, to taste, then stir to combine. Divide rice and turkey between bowls. Dollop lime crema over top. Sprinkle with remaining cilantro.