Tuesday, November 26, 2019

Southwest Turkey Bowl

This is great if you have leftovers from Thanksgiving or anytime.

I've used turkey for this recipe but you can also use leftover chicken too.

4 c. each: chopped cook turkey, boil in bag rice, water
1 can each: black or pinto beans, 
Juice of 1 lime
1 each: chopped pepper, chopped tomatoes, chopped onions, chopped avocados
1c. each: frozen or canned corn, prepared salsa
1/2 c. sliced green onions
1/8 - 1/4 tsp. salt, pepper, fresh or dried parsley
pinch each: red pepper flakes, turmeric
2 T. olive oil
1 clove garlic crushed, chopped

Remove turkey from refrigerator and chop.

Slice lime in half set aside.

Peel, rinse, crush, chop garlic, set aside.

Peel, rinse, and chop onions.

Peel, seed and chop avocado.

Rinse, chop tomatoes, green onions, set aside.

Seed, rinse, chop peppers.

Preheat skillet to medium-high heat, lower heat to medium, add oil.

Add turkey, garlic, parsley, spices to pan, cook for 5 - 8 min., stirring occasionally.

Squeeze some of the lime over the turkey.

While turkey is cooking, in separate bowls. microwave beans and corn for 1 - 2 min.

Remove bowls carefully from microwave.

In a microwave safe bowl, combine water and 1 bag of rice.

 Microwave according to package instructions.

Remove bowl carefully from microwave.

To serve:

Place rice in the bottom of 4 clean bowls.

Top rice with turkey, and desired toppings. 

Spoon salsa over the top of bowl and sprinkle with scallions. 

Serves 4.

No comments: