Turkey Burrito Bowl
with Avocado, Pico De Gallo and Cilantro-Lime Rice
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Dinde hachée
8 g
Assaisonnement mexicain
(Peut contenir : Sésame, Triticale, Arachides, Noix, Blé, Moutarde, Sulfites, Lait, Soya)
Instructions
Wash and dry all produce.* In a medium pot, bring 1 1/2 cups salted water (double for 4 ppl) to a boil. Halve the tomatoes. Zest, then juice the lime(s). Mince or grate the garlic. Thinly slice the green onions. Finely chop the cilantro. Peel and cut the avocado(s) into 1/2- inch cubes.
Add the rice to the boiling water. Reduce the heat to low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min.
Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the turkey. Season with salt and pepper. Cook, breaking up the turkey into smaller pieces, until golden-brown, 4-5 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F.**)
Add the corn to the same pan and cook until the corn is golden-brown, 2-3 min. Reduce the heat to medium. Stir in the Mexican seasoning, garlic and 2 tbsp water (double for 4 ppl). Cook until fragrant, 1-2 min.
When the rice is done, fluff with a fork and stir in half the green onions, half the lime zest and half the cilantro. In a small bowl, combine the sour cream, half the lime juice and remaining lime zest. In a medium bowl, combine the tomatoes, avocado, remaining green onions, remaining cilantro and remaining lime juice. Season with salt and pepper.
Divide the rice between bowls and top with the turkey mixture and pico de gallo. Dollop with the lime crema.
