Chili-Lime Turkey & Cheesy Rice Burritos

• While rice cooks, wash and dry produce. • Dice tomato into 1⁄4-inch pieces. Trim and thinly slice scallions. Quarter lime. Core, deseed, and dice green pepper into 1⁄2-inch pieces. • In a small bowl, combine tomato, scallions, juice from half the lime, and a pinch of salt and pepper. Set aside.

• Heat a drizzle of oil in a large pan over medium-high heat. Add green pepper and a pinch of salt and pepper. Cook until lightly browned and softened, 2-3 minutes. • Add turkey, chili powder, garlic powder, stock concentrates, 2 TBSP water (4 TBSP for 4 servings), and a pinch of salt. Cook, breaking up meat into pieces, until turkey is browned and cooked through and mixture has thickened slightly, 4-6 minutes. TIP: If mixture seems too thick, add another splash of water. • Taste and season with salt and pepper; turn off heat. Transfer to a plate to cool slightly. Wash out pan.

• Once cheesy rice is done, wrap tortillas in damp paper towels; microwave until warm and pliable, 30 seconds. • Lay tortillas on a clean work surface. Evenly divide cheesy rice in a line along the bottom third of each tortilla. Top rice evenly with turkey mixture and a thin layer of pico de gallo. TIP: You may have some rice and turkey left over—save it for serving! • Fold up bottom side of each tortilla over filling, then fold over left and right sides toward filling. Roll up tortillas, starting with filled sides, to form burritos.

• Heat a drizzle of oil and 1⁄2 TBSP butter in pan used for turkey over medium heat. Add burritos, seam sides down, and cook until golden brown, 1-2 minutes per side. (For 4 servings, you may need to work in batches, adding another 1⁄2 TBSP butter between each batch.)