Turkey Burrito Bowls

Ingredients

• Onions

  Raw

  1 medium or 110g

• Ground turkey

  Poultry food products, raw

  8 oz or 228g

• Water

  Plain, clean water

  1 ½ cup or 355g

• Brown rice

  Long-grain, raw

  1 cup or 185g

• Salsa

  Sauce, ready-to-serve

  1 cup or 259g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tsp or 2g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cheddar cheese

  1 cup, shredded or 113g

• Chives

  Raw

  4 tbsp chopped or 12g

Directions

1. In a skillet over medium heat, cook the onion and ground turkey until the turkey is no longer pink. Drain 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, salsa, diced tomatoes, taco seasoning, corn, and 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, add a little more broth. Turn off the heat.
3. Mix in the cheese and allow it to melt from the heat.
4. Serve in individual bowls and garnish with the remaining tomatoes, salsa, and chives.