- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 45 min
- Yield: 6 Servings
Ingredients
1 tablespoon butter
1 medium onion, chopped
1 fresh serrano chili pepper, seeded and finely chopped
3 cups cooked brown or white rice
1½ cups chopped cooked turkey breast
1 can (15.25 ounces) Del Monte® Fiesta® Corn or Del Monte® Southwest Corn with Poblano and Red Peppers, drained
2 cans (8 ounces each) Del Monte® Tomato Sauce
2 teaspoons chili powder
1/4 teaspoons cayenne pepper
1/2 cup shredded Monterey Jack or Cheddar cheese
6 cups shredded iceberg lettuce
1 medium green bell pepper, chopped
1 avocado, chopped
2/3 cup bite-sized strips jicama
Lime wedges, optional
Directions
- Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Add onion and serrano pepper. Cook and stir 4 to 5 minutes or until tender. Combine onion mixture, rice, turkey, corn, tomato sauce, chili powder, and cayenne pepper in a large bowl. Transfer to a greased 2-quart casserole. Cover and bake 40 minutes. Sprinkle with cheese. Bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving. Serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges, if desired.
