Southwest Turkey & Cauliflower Rice

Name: Southwest Turkey & Cauliflower Rice with Poblano & Smoky Red Pepper Crema
Yield: 2 servings
Cuisine: Mexican
Ingredients: 10 oz Ground Turkey; 1 Onion; 2 tbsp Smoky Red Pepper Crema; 1 unit Long Green Pepper; 12 oz Cauliflower; 1 Lime; 1 unit Tex-Mex Paste; 1 tbsp Southwest Spice Blend; 1/4 oz Cilantro; 2 tbsp Butter, tbsp; 1 tsp Salt, tsp; 1 tbsp Cooking Oil, tbsp; tsp Black Pepper, tsp

with Poblano & Smoky Red Pepper Crema

By Recipe0 System

Cauliflower rice is one of those ingredients that makes you feel healthy, while also being incredibly delicious. Our chefs took cauliflower rice for tonight’s Southwest-inspired meal and layered it with Tex-Mex-seasoned ground turkey. They tossed in sautéed poblano and onion for good measure (and even more veggies). With a drizzle of smoky red crema and a sprinkle of cilantro all over, this “rice” is extra nice.

Mexican

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

10 oz Ground Turkey
1 Onion
2 tbsp Smoky Red Pepper Crema
1 unit Long Green Pepper
12 oz Cauliflower
1 Lime
1 unit Tex-Mex Paste
1 tbsp Southwest Spice Blend
1/4 oz Cilantro
2 tbsp Butter, tbsp
1 tsp Salt, tsp
1 tbsp Cooking Oil, tbsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce. Halve, peel, and thinly slice onion. Halve, deseed, and thinly slice poblano into strips. Zest and quarter lime. Pick cilantro leaves from stems; roughly chop leaves.
2

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and poblano; season with half the Southwest Spice, salt, and pepper. (You’ll use the remaining Southwest Spice later.) Cook, stirring occasionally, until browned and softened, 7-9 minutes. TIP: If seasoning begins to burn before veggies are softened, add a splash of water.

Transfer to a medium bowl; cover to keep warm. Wipe out pan.
3

Heat a drizzle of oil in pan used for veggies over medium-high heat. Add turkey*; using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes (it’ll finish cooking in the next step).
4

Once turkey is browned on bottom, break up meat into pieces. Stir in Tex- Mex paste, remaining Southwest Spice, and ¼ cup water. Bring to a simmer and cook until sauce has thickened and turkey is cooked through, 2-3 minutes more.

Remove from heat; stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper to taste.
5

Heat a drizzle of oil in a medium pan over medium heat. Add cauliflower rice; season with ¼ tsp salt (½ tsp for 4 servings) and a pinch of pepper. Cook, stirring occasionally, until cauliflower is slightly softened, 4-5 minutes.

Remove from heat. Stir in lime zest, half the cilantro, 1 TBSP butter (2 TBSP for 4), and a squeeze of lime juice.
6

Divide cauliflower rice between bowls. Top with turkey and veggies. Drizzle with smoky red pepper crema. Garnish with remaining cilantro. Serve with remaining lime wedges on the side.

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