Green Chef

Spicy Turkey & Rice Skillet

Red bell pepper, chimichurri, spicy crema, scallion

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Make sure the ground turkey is thoroughly cooked to 165°F for food safety. If you're heat sensitive, go easy on the hot sauce in the crema. For extra vibrant color and nutrition, you can substitute or add different colored bell peppers. The rice can be cooked ahead of time for faster preparation. Fluff the rice well before adding to the skillet.

Ingredients

0.5 cup Jasmine Rice
1 whole Veggie Stock Concentrate
1 whole Red Bell Pepper
1 clove Garlic
1 whole Scallion
10 oz Ground Turkey
1 tbsp Fajita Spice Blend
1.5 oz Tomato Paste
2.25 oz Chimichurri Sauce With Olive Oil
1 oz Sour Cream
0.75 oz Hot Sauce
0 Salt
0 Pepper
0 Cooking Oil
0 Water

Tools

small pot with lid
large sauté pan
small bowl
measuring cup & spoons
thermometer
fork

Click anywhere to see instructions →

Green Chef

Spicy Turkey & Rice Skillet

Red bell pepper, chimichurri, spicy crema, scallion

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Ingredients

0.5 cup Jasmine Rice
1 whole Veggie Stock Concentrate
1 whole Red Bell Pepper
1 clove Garlic
1 whole Scallion
10 oz Ground Turkey
1 tbsp Fajita Spice Blend
1.5 oz Tomato Paste
2.25 oz Chimichurri Sauce With Olive Oil
1 oz Sour Cream
0.75 oz Hot Sauce
0 Salt
0 Pepper
0 Cooking Oil
0 Water

Tools

small pot with lid large sauté pan small bowl measuring cup & spoons thermometer fork

Mise en Place

Prepare vegetables

Cut 2 whole red bell pepper (or 4 whole for 4 servings) lengthwise into strips, about ½ inch thick, then halve the strips widthwise. Mince 1 unit garlic (or 2 units for 4 servings). Trim and thinly slice 1 whole scallion (or 2 whole for 4 servings).

Measure ingredients

Measure out 1 cup jasmine rice (or 2 cups for 4 servings), ½ oz tomato paste (or 1 oz for 4 servings), and all other ingredients so they are ready to add, including veggie stock concentrates, fajita spice blend, and chimichurri sauce with olive oil.

Set up equipment

Get out a small pot with lid for cooking rice, a large sauté pan for the skillet, a small bowl for mixing crema, and have your measuring cup & spoons ready.

Portion sauces

Portion 1½ oz chimichurri sauce with olive oil (or 3 oz for 4 servings), 2¼ oz sour cream (or 4½ oz), and 1 oz hot sauce (or 2 oz), so they are ready for finishing the skillet and making spicy crema.

Cooking Steps

Cook Rice

Bring jasmine rice, half the veggie stock concentrates, 1 cup water (2 cups for 4 servings), and 1/4 teaspoon salt (1/2 teaspoon for 4) to a boil in a small pot. Stir, then reduce heat to medium low and cover pot with lid. Simmer 16-18 minutes, or until rice is tender and water has absorbed. Remove from heat. Let rest, covered, 3 minutes. Fluff with a fork. (You'll use the rice in Step 4.)

Prep Vegetables

Cut red bell pepper lengthwise into strips, about 1/4 inch thick. Halve strips widthwise. Mince garlic. Trim and thinly slice scallion.

Start Skillet

Heat 1 tablespoon cooking oil in a large sauté pan over medium heat. Add ground turkey and bell pepper to hot pan. Season with half the fajita spice blend (all for 4 servings), 1/4 teaspoon salt (1/2 teaspoon for 4), and a pinch of pepper. Cook 2-3 minutes, or until lightly browned, breaking up turkey into pieces. Add garlic, tomato paste, remaining veggie stock concentrate, and 1/4 cup water (1/2 cup for 4). Cook 2-3 minutes, or until slightly thickened and turkey is fully cooked, stirring occasionally. Remove from heat.

Finish Skillet

Transfer rice to pan with turkey and veggies. Add chimichurri sauce with olive oil. Stir to combine.

Make Spicy Crema

Place sour cream and hot sauce to taste in a small bowl. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper to taste.

Plate Your Dish

Drizzle spicy turkey and rice skillet with spicy crema. Divide between bowls. Garnish with scallion. Enjoy!

← Click anywhere to see ingredients