Turkey Fajita Rice Bowls
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 620
- Total Fat
- 26 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 122 milligrams
- Sodium
- 472 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 6 grams
- Protein
- 46 grams
- Sugar
- 5 grams
- Total: 40 min
- Active: 40 min
Ingredients
1 cup basmati rice
Kosher salt
2 bell peppers (1 red, 1 yellow), cut into thick strips
1 large white onion, sliced into thick rings
3 tablespoons extra-virgin olive oil
Freshly ground pepper
1 1/2 pounds turkey cutlets (about 6)
1 tablespoon fajita seasoning
Juice of 1/2 lime
1 cup fresh cilantro
1 avocado, sliced
1/2 cup sour cream
1/2 cup pico de gallo or salsa
Directions
- Preheat a grill to high. Combine the rice, 12/3 cups water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low and stir. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Let stand, covered, 5 minutes.
- Meanwhile, put 1 bell pepper strip and 2 outer rings from 1 onion slice in a blender; set aside. Brush the remaining bell peppers and onion with 2 tablespoons olive oil; season with salt and pepper. Toss the turkey with the remaining 1 tablespoon olive oil and the fajita seasoning; season with salt and pepper.
- Grill the peppers and onion, turning halfway through, until tender and charred in spots, about 10 minutes. Remove the vegetables to a large bowl; add the lime juice. Season with salt and pepper and toss. Grill the turkey until marked and cooked through, 2 to 3 minutes per side. Remove to a cutting board; slice into strips.
- Puree the reserved bell pepper and onion with 1/4 cup water, the cilantro and 1/4 teaspoon salt. Fluff the rice with a fork and stir in the cilantro puree. Divide the rice among bowls; top with the turkey, vegetables, avocado, sour cream and pico de gallo.