Turkey Burrito Bowls
with Avocado Pico De Gallo and Cilantro-Lime Rice
2. Cook rice
Add rice to the pot of boiling water. Reduce
heat to low. Cook, still covered, until rice is
tender and liquid is absorbed, 12-14 min.
Remove the pot from heat. Set aside, still
covered.
3. Cook turkey
While rice cooks, heat a large non-stick pan
over medium-high heat. When hot, add
1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook,
breaking up turkey into smaller pieces, until
no pink remains, 4-5 min.** Season with salt
and pepper.
4. Finish turkey
Add half the corn (use all for 4 ppl) to the pan
with turkey. Cook, stirring occasionally, until
corn is golden-brown, 4-5 min. Reduce heat
to medium. Stir in Mexican Seasoning, garlic
puree and 2 tbsp water (dbl for 4 ppl). Cook,
stirring often, until fragrant, 1-2 min.
5. Make condiments
Combine sour cream, half the lime juice and
half the lime zest in a small bowl. (NOTE:
This is your lime crema!) Add tomatoes,
avocados, half the green onions, half the
cilantro and remaining lime juice to a
medium bowl. Season with salt and pepper.
Toss to combine. (NOTE: This is your pico de
gallo!)
6. FINISH AND SERVE
Fluff rice with a fork, then stir in remaining
green onions, remaining lime zest and
remaining cilantro. Season with salt. Divide
rice between bowls and top with turkey
mixture and pico de gallo. Dollop with lime
crema.
Win Two Free Weeks’ Worth of HelloFresh Boxes Contest