Name: Turkey Taco Rice Bowl with Pico de Gallo & Avocado Slices
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ avocados; 1 ½ cups basmati rice; 1 ½ small bunches cilantro; 1 ½ small pkgs grape tomatoes; 1.02 kg ground turkey; 1 ½ limes; 1 ½ medium red onions; black pepper; chili powder; cumin, ground; garlic powder; onion powder; oregano, dried; salt; virgin coconut oil

Turkey Taco Rice Bowl with Pico de Gallo & Avocado SlicesTurkey Taco Rice Bowl with Pico de Gallo & Avocado Slices — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ avocados

1 ½ cups basmati rice

1 ½ small bunches cilantro

1 ½ small pkgs grape tomatoes

1.02 kg ground turkey

1 ½ limes

1 ½ medium red onions

black pepper

chili powder

cumin, ground

garlic powder

onion powder

oregano, dried

salt

virgin coconut oil

Instructions

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

Wash and dry the fresh produce.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15 to 18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.

Quarter the grape tomatoes and transfer to a medium salad bowl (that will hold the pico de gallo salsa).

Using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salad bowl.

Juice the limes and add to the salad bowl.

Trim off and discard the ends of the onions and remove the outer layer; small dice the onions into 6-mm pieces. Transfer ½ of the diced onions to the salad bowl and the other ½ to a small bowl.

Add coconut oil to a nonstick skillet and preheat over medium heat.

In a small bowl, combine and mix together chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper.

Once the skillet is hot, add the remaining onion; cook, stirring frequently, until softened, 3 to 4 minutes.

Add the ground turkey to the skillet; cook, breaking apart with a spoon, until browned and crumbly, 3 to 4 minutes.

Add the spice mixture to the onion and turkey; stir until fragrant and well combined into the mixture, 15 to 30 seconds.

Season the pico de gallo with salt and pepper; toss to combine.

Remove the pit from the avocado with a knife or spoon; thinly slice the flesh crosswise (without piercing the skin) and scoop out. Transfer to a small bowl.

Uncover the rice and fluff with a fork.

To serve, arrange the rice, ground turkey, pico de gallo, and avocado slices in bowls. Enjoy!

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