Turkey Tuesday is back after a week’s hiatus – self-imposed because last week at work was absolutely insane. As in crazy-busy-swamped. As in we all broke out the champagne late in the day on Friday to celebrate that fact that we had, in fact, survived.
This week, though, I’m trying to get life back to normal (is this possible in December?) and I have a most fabulous rice bowl recipe to share with you from my good friends at the Iowa Turkey Federation. It uses leftover turkey and adds an array of spices and vegetables to make a very tasty one-dish meal. (And who doesn’t love one-dish meals, especially on busy weeknights?)
Now I’m off to do a bit more writing – I’ve got blog posts due soon for Agriculture.com and AgChat.org, which I will also share via my Facebook page so stay turned. 🙂
Lara
Easy Turkey-Mex Rice
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 onion diced
- 1 red bell pepper diced
- 1 zucchini diced
- 1 cup corn kernels I used frozen; canned would work too
- 1 can black beans rinsed and drained
- 1 small can of diced green chili peppers
- 1 14.5 ounce can of tomato sauce
- 2 cups shredded or diced cooked turkey
- 1 cup brown rice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1-1/2 cups water
- Kosher salt and black pepper to taste
- 1 cup shredded white cheddar cheese optional
- Sour cream optional
Instructions
- Heat olive oil in a saucepan over medium high heat.
- Add garlic, onion, and bell pepper, and cook, stirring frequently until onions are translucent (about 2-3 minutes).
- Stir in zucchini, corn, black beans, and green chili peppers.
- Add tomato sauce, turkey, rice, chili powder, cumin and 1-1/2 cups water; bring to a boil, then cover and reduce heat to simmer until rice is cooked through - about 25 minutes.
- Garnish with cheese and sour cream and serve immediately.
Notes
Other optional toppings include fresh cilantro leaves (chopped) and diced avocado. Adapted from Iowa Turkey Federation