Turkey & Frijoles Fresca Bowls
with Scallion Rice, Radishes & Pepper Jack
Rice and beans are the pinnacle of comfort food. The classic combo is simple, nourishing, and super easy to whip up. Well, our chefs have officially broken them out of their comfort-zone (in the very best way)! The results? Creamy black beans stewed with green pepper and tangy salsa verde, then ladled over fluffy scallion-studded rice and topped with fresh tomato salsa, pepper Jack, and spiced crema. Double the salsa, double the fun!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
¾ cup
Jasmine Rice
1 unit
Long Green Pepper
1 unit
Black Beans
1 unit
Tomato
3 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Southwest Spice Blend
7.06 ounce
Green Salsa
½ cup
Pepper Jack Cheese
(Contains: Milk)
3 unit
Radishes
10 ounce
Ground Turkey
Not included in your delivery
1 tablespoon
Olive Oil
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Trim and thinly slice radishes. • Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites and cook until softened, 1 minute. • Stir in rice and 1 1⁄4 cups water (2 1⁄4 cups for 4 servings). 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, finely dice tomato. Core, deseed, and dice green pepper into 1⁄2-inch pieces. Drain and rinse beans. • In a small bowl, combine tomato, scallion greens, 1 tsp green salsa (2 tsp for 4 servings; you’ll use the rest later), and a large drizzle of olive oil. Season generously with salt and pepper.
• In a second small bowl, combine sour cream with 1⁄2 tsp Southwest Spice Blend (1 tsp for 4 servings; you’ll use the rest later). Add water 1 tsp at a time until mixture reaches a drizzling consistency.
• Heat a drizzle of olive oil in a large pan over medium-high heat. Add green pepper and cook, stirring occasionally, until softened and lightly browned, 4-5 minutes. Season with salt and pepper. • Reduce heat to medium.
Add beef or turkey to pan along with green pepper; season with salt and pepper. Cook, breaking up meat into pieces, until beef or turkey is browned and cooked through and green pepper is softened, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
• Stir beans, remaining Southwest Spice Blend, and 1 TBSP butter (2 TBSP for 4 servings) into pan with green pepper. Cook, stirring, until mixture is fragrant and butter has melted, 1-2 minutes. • Stir in remaining green salsa and 1⁄2 tsp sugar (1 tsp for 4). Cook, stirring occasionally, until beans are softened, 1-3 minutes. Season with salt and pepper. Turn off heat.
• Fluff rice with a fork; stir in 1 TBSP butter until melted. • Divide rice between bowls and top with bean mixture, pepper jack, salsa fresca, radishes, and crema. Serve.
