Tex-Mex Turkey Enchilada Bowls

🥘 Ingredients

• Monterey Jack cheese
  ½ cup
• Southwest spice blend
  2 tbsp
• butter
  2 tbsp
• cooking oil
  2 tsp
• ground turkey
  20 oz
• jasmine rice
  1 c
• lime
  1 unit
• long green pepper
  2 unit
• pepper
• salt
• sour cream
  6 tbsp
• tex-mex paste
  2 unit
• tomato
  2 unit
• yellow onion
  2 unit

🍳 Cookware

• small pot
• small bowl
• small bowl
• large pan

1. 

   1

   Wash and dry produce. Dice tomato . Halve, peel, and thinly slice yellow onion ; mince a few slices until you have 2 TBSP (3 TBSP for 4 servings). Zest and quarter lime . Halve, core, and thinly slice long green pepper into strips.

   tomato: 2 unit, yellow onion: 2 unit, lime: 1 unit, long green pepper: 2 unit
2. 

   2

   In a small pot , combine jasmine 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.

   jasmine rice: 1 c, salt
3. 

   3

   While rice cooks, in a small bowl , combine tomato, minced onion, and juice from half the lime. Season with pepper and salt. In a separate small bowl , combine sour cream and ¼ tsp of the Southwest spice blend (½ tsp for 4 servings). (You'll use more Southwest Spice Blend in the next step.) Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

   pepper, sour cream: 6 tbsp, Southwest spice blend: 2 tbsp
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add green pepper and cook until slightly softened, 2-3 minutes. Add sliced onion and cook, stirring occasionally, until veggies are browned and tender, 5-7 minutes. Add 2 TBSP water (4 TBSP for 4 servings), half the remaining Southwest Spice Blend (you'll use the rest in the next step), salt, and pepper. Cook until water has mostly evaporated and veggies are coated, 1-2 minutes. Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.

   cooking oil: 2 tsp
5. 

   5

   Heat another drizzle of oil in pan used for veggies over medium-high heat. Add ground turkey and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there's excess grease in your pan, carefully pour it out. Stir in tex-mex paste and remaining Southwest Spice Blend until combined. Add ¼ cup water (1⁄3 cup for 4 servings); simmer until mixture is reduced and saucy, 2-3 minutes more. Remove from heat and stir in butter . Season with salt and pepper. **Swap in beef or turkey for pork.**

   ground turkey: 20 oz, tex-mex paste: 2 unit, butter: 2 tbsp
6. 

   6

   Fluff rice with a fork; stir in lime zest and season with salt and pepper. Divide rice between bowls and top with pork mixture, veggies, Monterey Jack cheese , salsa, and crema. Serve with remaining lime wedges on the side. **Ground Turkey is fully cooked when internal temperature reaches 165°.**

   Monterey Jack cheese: ½ cup