Southwest Turkey & Cauliflower Rice
with Poblano & Smoky Red Pepper Crema
- Milk
Cauliflower rice is one of those ingredients that makes you feel healthy, while also being incredibly delicious. Our chefs took cauliflower rice for tonight’s Southwest-inspired meal and layered it with Tex-Mex-seasoned ground turkey. They tossed in sautéed poblano and onion for good measure (and even more veggies). With a drizzle of smoky red crema and a sprinkle of cilantro all over, this “rice” is extra nice.
Ingredients
10 ounce
Ground Turkey
1 unit
Onion
2 tablespoon
Smoky Red Pepper Crema
(Contains: Milk)
1 unit
Long Green Pepper
12 ounce
Cauliflower Rice
1 unit
Lime
1 unit
Tex-Mex Paste
1 tablespoon
Southwest Spice Blend
¼ ounce
Cilantro
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
1 teaspoon (tsp)
Salt
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. Halve, peel, and thinly slice onion. Halve, deseed, and thinly slice poblano into strips. Zest and quarter lime. Pick cilantro leaves from stems; roughly chop leaves.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano; season with half the Southwest Spice, salt, and pepper. (You’ll use the remaining Southwest Spice later.) Cook, stirring occasionally, until browned and softened, 7-9 minutes. TIP: If seasoning begins to burn before veggies are softened, add a splash of water. • Transfer to a medium bowl; cover to keep warm. Wipe out pan.
• Heat a drizzle of oil in pan used for veggies over medium-high heat. Add turkey*; using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes (it’ll finish cooking in the next step).
• Once turkey is browned on bottom, break up meat into pieces. Stir in Tex- Mex paste, remaining Southwest Spice, and ¼ cup water. Bring to a simmer and cook until sauce has thickened and turkey is cooked through, 2-3 minutes more. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper to taste.
• Heat a drizzle of oil in a medium pan over medium heat. Add cauliflower rice; season with ¼ tsp salt (½ tsp for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until cauliflower is slightly softened, 4-5 minutes. • Remove from heat. Stir in lime zest, half the cilantro, 1 TBSP butter (2 TBSP for 4), and a squeeze of lime juice.
• Divide cauliflower rice between bowls. Top with turkey and veggies. Drizzle with smoky red pepper crema. Garnish with remaining cilantro. Serve with remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bold, spicy flavors, though some found it too salty or bland; the smoky red pepper crema was a hit 🌶️.
- Ease of prep: Customers praised the quick and simple preparation, with several noting it was perfect for weeknight cooking.
- Suggestions: Consider adding fresh toppings like avocado, cheese, or pico de gallo for extra flavor and texture.
- Leftovers: Several mentioned it reheated well for lunch the next day, though a few found it less appealing as leftovers.
- Cauliflower rice: Many were pleasantly surprised by the cauliflower rice, while others preferred regular rice for texture and flavor.
