Tasty turkey takes center stage with cilantro-lime rice as its co-star. The avocado pico de gallo makes a great extra in this soon-to-be award-winning dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
/ serving 4 people
/ serving 4 people
Salt and Pepper*
If you're lucky enough to have leftovers for the next day, tossing the chopped avocado with a bit of lime juice will keep it from oxidizing (turning brown).
Wash and dry all produce.* In a medium pot, add 3 cups water. Cover and bring to a boil over high heat. Meanwhile, halve tomatoes. Zest, then juice limes. Peel, then mince or grate garlic. Thinly slice green onions. Finely chop cilantro. Peel, pit then cut avocados into 1/2- inch pieces.
To boiling water, add rice. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil, then turkey. Season with salt and pepper. Cook, breaking up turkey into smaller pieces, until golden-brown, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**)
To turkey, add corn. Cook, stirring occasionally, until golden-brown, 2-3 min. Reduce heat to medium. Stir in Mexican seasoning, garlic and 1/4 cup water. Cook, stirring often, until fragrant, 1-2 min.
In a small bowl, stir together sour cream, half the lime juice and half the lime zest. (NOTE: This is your lime crema!) In a medium bowl, add tomatoes, avocado, half the green onions, half the cilantro and remaining lime juice. Season with salt and pepper. Toss together. (NOTE: This is your pico de gallo!)
When rice is done, fluff with a fork and stir in remaining green onions, remaining lime zest and remaining cilantro. Season with salt. Divide rice between bowls and top with turkey mixture and pico de gallo. Dollop with lime crema.