Turkey Fajita Zesty Rice Bowls
with Pico de Gallo, Chili-Lime Crema & Tortilla Chips
- Milk
- Sesame
For this fajita-inspired meal, our chefs thought outside the box—errr, tortilla—to create some seriously epic bowls. You’ll start with a base of buttery rice, saucy spiced turkey, and sautéed peppers and onions, then jazz things up with Monterey Jack cheese, homemade pico de gallo, chili lime crema, and blue corn tortilla chips. When ready to build your bowl, feel free to go wild with assembly. Crema on bottom! Rice on top of turkey! Crush up your tortilla chips for a crunchy garnish, or serve along the side for scooping—that’s the beauty of making it yourself!
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
10 ounce
Ground Turkey
1 unit
Onion
1.5 ounce
Blue Corn Tortilla Chips
(Contains: Sesame)
1 unit
Chicken Stock Concentrate
1 unit
Long Green Pepper
1 unit
Jalapeño
1 teaspoon
Chili Powder
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1 unit
Tomato
1 unit
Lime
¾ cup
Jasmine Rice
1 tablespoon
Southwest Spice Blend
Not included in your delivery
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Dice tomato. Halve, peel, and thinly slice onion; mince a few slices until you have 2 TBSP (4 TBSP for 4 servings). Zest and quarter lime. Trim and halve jalapeño lengthwise, removing ribs and seeds for less heat; mince. Halve, core, and thinly slice green pepper into strips.
-
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a big pinch of salt. Bring to a boil; 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, in a small bowl, combine tomato, minced onion, a squeeze of lime juice, and as much jalapeño as you like. Season with salt and pepper.
-
In a separate small bowl, combine sour cream, a squeeze of lime juice, and a pinch of chili powder (you’ll use the rest later). Season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
-
Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; cook, stirring occasionally, until browned and softened, 7-9 minutes. Season with salt and pepper. TIP: Lower heat and add a splash of water if veggies begin to brown too quickly.
-
Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.
-
Heat a drizzle of oil in same pan used for veggies over medium-high heat. Add turkey*, Southwest Spice Blend, and remaining chili powder. Cook, breaking up meat into pieces, until browned and cooked through, 3-5 minutes.
-
Stir in stock concentrate and a splash of water; cook until saucy, 1-2 minutes. Season with salt and pepper.
-
Fluff rice with a fork; stir in lime zest and 1 TBSP butter (2 TBSP for 4 servings). Season with salt and pepper.
-
Divide rice between bowls and top with turkey and veggies. Drizzle with crema. Top with Monterey Jack and pico de gallo. Serve with tortilla chips and remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The lime crema, pico de gallo, and Southwest spice blend create a bright, fajita-inspired flavor, though many found the turkey itself needed more seasoning to shine.
- Ease of prep: The recipe is straightforward but involves more chopping and steps than the stated 10-minute prep time suggests — budget closer to 20 minutes.
- Suggestions: Skip or use very little jalapeño and green pepper if your household is heat-sensitive, as multiple reviewers found the dish surprisingly spicy even without the jalapeño 🌶️. Add corn, beans, or avocado to round out the bowl, and use all the lime juice you can squeeze for a brighter finish.
- Portions: The rice can feel light for two people — consider cooking a little extra to make the bowls more filling.
Reviews from our home cooks
Family favorite! The lime crema really elevates this dish. Another quick, easy and flavorful meal.
Never enough rice for 2 due to picky eaters. Made the dish a little more 'create your own' keeping the Pico items separate to be combined by the individual - worked well.
Super yummy! I liked it, especially with the crunch of the chips. Very flavorful and a nice little kick to it.
This was delicious. It had a kick but not too much of a kick. The rice came out super yummy.
My complaint of this recipe has to do with preparation time. It claims only 10 minutes to get it prepped but frankly, there is no way a person could wash, peel, chop, and mince these ingredients in that little of time! Plus get out all the bowls, pans, oil, etc. It took me closer to 20 minutes. Otherwise, my husband and I both liked the meal very much.
This was surprisingly spicy! I must have gotten a hotter than usual jalapeno or green pepper. Overall very tasty though and easy to cook up. Could have used a little more of a sauce to it, the chicken stock and water added at the end didn't provide a whole lot and it dried out quickly.
Actually got this with my husband in mind. He couldn't stop ranting & raving about this one. In his words: "this was absolutely out of this world! It was next level deliciousness. This one deserves a repeat."
It was delicious....I am NOT a cook and it was for the most part easy to follow recipe. When it was completed it was sooooo delicious I could not believe I actually made it!!! My daughter and I loved it.
This was delicious and I don't even like onions and green peppers. I ate them and it made my bowl even better.
Great taste but Not enough rice for two people. Barely a 1/2 cup for each bowl. Please add more rice to the recipes. The final product did not look like this photo at all.
