Spicy Tex-Mex Turkey Burrito Bowls

Name: Spicy Tex-Mex Turkey Burrito Bowls with Fajita Veggies, Rice & Lime Crema
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: ¾ cup Jasmine Rice; 1 unit Lime; 1 unit Red Onion; 1 unit Long Green Pepper; 1.5 tablespoon Sour Cream; 10 ounce Ground Turkey; 1 tablespoon Mexican Spice Blend; 1 unit Tex-Mex Paste; ¼ cup Monterey Jack Cheese; Salt; Pepper; Cooking Oil

with Fajita Veggies, Rice & Lime Crema

Recipe Development TeamPublished on October 21, 2024

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These turkey burrito bowls are as zesty and fiery as your favorite takeout version. For this 30-minute dish, you’ll sauté ground turkey with fajita veggies and Tex-Mex spices, then serve it over a bed of fluffy jasmine rice topped with creamy, tangy lime crema and a sprinkle of melty Monterey Jack. Just serve with a squeeze of lime, and you’re set!

Tags:

Protein Smart

•Easy Prep

Allergens:

Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

¾ cup

Jasmine Rice

1 unit

Lime

1 unit

Red Onion

1 unit

Long Green Pepper

1.5 tablespoon

Sour Cream

(Contains: Milk)

10 ounce

Ground Turkey

1 tablespoon

Mexican Spice Blend

1 unit

Tex-Mex Paste

¼ cup

Monterey Jack Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Cooking Oil

Nutrition Values

/ per serving

Calories750 kcal

Fat29 g

Saturated Fat9 g

Carbohydrate82 g

Sugar8 g

Dietary Fiber6 g

Protein37 g

Cholesterol120 mg

Sodium1130 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.

Utensils

•Small pot

•Zester

•Small Bowl

•Large Pan

Instructions

• In a small pot, combine rice, 11⁄4 cups water (21⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, wash and dry produce. • Zest and quarter lime. Halve, peel, and thinly slice onion. Halve, core, and thinly slice green pepper into strips. • In a small bowl, combine sour cream and lime zest. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• Heat a large drizzle of oil in large pan over medium-high heat. Add turkey*, onion, green pepper, and Mexican Spice Blend. Season with salt and pepper. Cook, breaking up meat into pieces, until veggies are browned and turkey is cooked through, 4-6 minutes. • Add Tex-Mex paste, 1⁄4 cup water, and juice from two lime wedges (1⁄2 cup water and juice from four wedges for 4 servings); stir to combine. TIP: If turkey mixture seems too thick, add another splash of water.

• Fluff rice with a fork. • Divide rice between shallow bowls. Top with turkey and fajita veggies. Sprinkle with Monterey Jack and drizzle with lime crema. Serve with remaining lime wedges on the side.

Chicken is fully cooked when internal temperature reaches 165°.