Saucy Turkey Burrito Bowls

Name: Saucy Turkey Burrito Bowls with Cilantro Citrus Rice, Charred Poblano, Salsa Fresca & Smoky Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 10 oz Ground Turkey; 1 Onion; 1 Lemon; 2 tbsp Smoky Red Pepper Crema; 1 unit Long Green Pepper; 1 Tomato; 3/4 cup Rice; 1 unit Tex-Mex Paste; 1/4 oz Cilantro; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Cilantro Citrus Rice, Charred Poblano, Salsa Fresca & Smoky Crema

By Recipe0 System

Bowls are way past “having a moment.” They’ve become a pillar of our lunches and dinners. Why? It’s simple: everything’s better in a bowl! (Nice knowing you, plates.) But seriously, the customizable combo of carbs, protein, veggies, and a drizzle of delicious sauce cannot be denied. True to form, this Tex-Mex rendition is fully loaded. Steamy cilantro-citrus rice is topped with saucy spiced ground pork, charred poblano and onion, salsa fresca, and smoky red pepper crema. Who needs the tortilla when you’ve got all that?

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Ground Turkey
1 Onion
1 Lemon
2 tbsp Smoky Red Pepper Crema
1 unit Long Green Pepper
1 Tomato
3/4 cup Rice
1 unit Tex-Mex Paste
1/4 oz Cilantro
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

In a small pot, combine rice, ¾ cup water (1½ 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.
2

While rice cooks, wash and dry produce.

Finely dice tomato. Halve, peel, and cut onion into ½-inch-thick wedges; mince one wedge until you have 1 TBSP (2 TBSP for 4 servings). Zest and quarter lemon. Core, deseed, and dice poblano into ½-inch pieces. Mince cilantro.
3

In a small bowl, combine tomato, minced onion, and a big squeeze of lemon juice. Season with salt.

Add smoky red pepper crema to a separate small bowl. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
4

Heat a drizzle of oil in a medium pan (use a large pan for 4 servings) over medium-high heat. Add poblano and onion wedges. Season with salt. Cook, stirring occasionally, until softened and lightly charred, 7-9 minutes.

Transfer to a plate.
5

Heat a drizzle of oil in same pan over medium-high heat. Add pork* and a big pinch of salt. Cook, breaking up meat into pieces, until browned, 4-6 minutes.

Stir in Tex-Mex paste and ¼ cup water (1/3 cup for 4 servings) until combined. Bring to a simmer and cook until mixture is saucy and pork is cooked through, 1-2 minutes more.

Simply cook through this step as instructed, swapping in turkey for pork.
6

Fluff rice with a fork; stir in lemon zest and half the cilantro. Season with salt and pepper. TIP: Stir in 1 TBSP butter (2 TBSP for 4 servings) for extra richness.

Divide rice between bowls and top with veggies, pork, salsa, crema, remaining cilantro, and any remaining sauce from pan. Serve with remaining lemon wedges on the side.

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