Tex-Mex Turkey Enchilada Bowls

🥘 Ingredients

• black pepper
  1 tsp
• butter
  1 tbsp
• cooking oil
  2 tsp
• ground turkey
  10 oz
• jasmine rice
  ¾ cup
• lime
  1 unit
• long green pepper
  1 unit
• monterey jack cheese
  ¼ cup
• salt
  1 tsp
• sour cream
  2 tbsp
• southwest spice blend
  1 tsp
• tex-mex paste
  2 tbsp
• tomato
  1 unit
• water
  1 c
• yellow onion
  1 unit

🍳 Cookware

• small pot
• small bowl
• large pan

1. 

   1

   tomato yellow onion lime long green pepper jasmine rice sour cream southwest spice blend ground turkey tex-mex paste monterey jack cheese cooking oil butter salt black pepper water

   tomato: 1 unit, yellow onion: 1 unit, lime: 1 unit, long green pepper: 1 unit, jasmine rice: ¾ cup, sour cream: 2 tbsp, southwest spice blend: 1 tsp, ground turkey: 10 oz, tex-mex paste: 2 tbsp, monterey jack cheese: ¼ cup, cooking oil: 2 tsp, butter: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp, water: 1 c
2. 

   2

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

   3

   In a small pot , combine jasmine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to a low simmer. Cook until rice is tender ⏱️ 15 minutes . Keep covered off heat until ready to serve.
4. 

   4

   While rice cooks, in a small bowl , combine diced tomato, minced onion, and juice from half the lime. Season with salt and black pepper.
5. 

   5

   In a separate small bowl, combine sour cream and ¼ tsp southwest spice blend. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and black pepper.
6. 

   6

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add long green pepper and cook until slightly softened ⏱️ 2 minutes .
7. 7

   Add sliced yellow onion and cook, stirring occasionally, until veggies are browned and tender ⏱️ 5 minutes .
8. 8

   Add 2 tbsp water, half the remaining southwest spice blend, salt, and black pepper. Cook until water has mostly evaporated and veggies are coated ⏱️ 1 minute .
9. 9

   Turn off heat. Transfer to a plate; cover to keep warm. Wipe out pan.
10. 10

    Heat another drizzle of cooking oil in pan over medium-high heat. Add ground turkey and cook, breaking up meat into pieces, until browned and cooked through ⏱️ 4 minutes .
11. 11

    Stir in tex-mex paste and remaining southwest spice blend until combined. Add ¼ cup water; simmer until mixture is reduced and saucy ⏱️ 2 minutes .
12. 12

    Remove from heat and stir in 1 tbsp butter. Season with salt and black pepper.
13. 13

    Fluff rice with a fork; stir in lime zest and season with salt and black pepper.
14. 14

    Divide rice between bowls and top with ground turkey mixture, veggies, monterey jack cheese, salsa, and crema. Serve with remaining lime wedges on the side.