Skinny Burrito Bowls

Ingredients

• Onions

  Raw

  1 cup, sliced or 115g

• Ground turkey

  Poultry food products, raw

  8 oz or 228g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 ¼ cup or 300g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Pace, Picante Sauce

  16 tbsp or 256g

• Tomatoes

  Red, ripe, raw, year round average

  1 ¼ cup, chopped or sliced or 225g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tsp or 2g

• Corn

  Frozen, Whole Kernel, Golden - Great Value

  ¾ cup or 104g

• Canned black beans

  Low sodium, drained

  1 ¾ cup or 455g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Shredded Mild Cheddar Cheese

  Kirkland Signature

  4 oz or 113g

• Chives

  Raw

  4 tbsp chopped or 12g

Directions

1. Over medium heat, in a skillet, cook the onion and ground turkey, until turkey is no longer pink. Drain off any fat, then push the turkey to one side of the skillet. Add the rice and toast for about 1 minute.
2. Add the broth, rice, 1 cup salsa, 1 cup diced tomatoes, taco seasoning, corn, and the beans. Bring to a boil then lower the heat and simmer for about 10-15 minutes, or until the rice is tender. Season with salt and pepper. If it starts to dry up, just add a little more broth. Turn off the burner.
3. Mix in the cheese and allow to melt from the heat.
4. Serve in individual bowls and garnish with the remaining tomatoes, salsa, and chives. You can also garnish it with fresh avocado, and lettuce.
5. NOTE: If using long grain brown rice, it will need to be cooked in advance. Uncle Ben's 10 minute brown rice was used in this recipe.

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