Express
Family
One-Pan Turkey Enchilada Rice Bowl
with corn and bean salsa
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesOver 30g protein
- Gluten-Smart
Chef
Laura Alpern
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 16 oz. Ground Turkey
- 16 oz. Cooked White Rice
- 15½ oz. Black Beans
- 6 fl. oz. Enchilada Sauce
- 5 oz. Corn Kernels
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3 oz. Light Sour Cream
- 4 tsp. Chicken Broth Concentrate
- 4 tsp. Fajita Seasoning
- 1 tsp. Adobo Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 2PZnNGP9
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Calories480
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Carbohydrates52g
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Net Carbs49g
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Fat16g
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Protein30g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Microwave-Safe Bowls
- 1 Large Non-Stick Pan
- 1 Microwave
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Turkey
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add ground turkey to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Stir in 1/4 the fajita seasoning (reserve remaining for salsa), a pinch of salt, enchilada sauce, and half the chicken base (reserve remaining for rice) until heated through and sauce has slightly thickened, 3-4 minutes.Remove from burner.While turkey cooks, continue recipe. -
2 Prepare the Ingredients
Place corn in a microwave-safe bowl. Cover with a damp paper towel.
Microwave covered until heated through, 30-60 seconds.Carefully remove from microwave.While corn heats, drain and rinse beans in a colander/strainer. -
3 Heat the Rice
Carefully massage rice in bag to break up any clumps. Remove rice from packaging.
Place rice, adobo seasoning, and remaining chicken base in another microwave-safe bowl. Microwave uncovered until heated through, 3-4 minutes.Carefully remove from microwave. Rest, 2 minutes.Fluff rice with a fork.While rice microwaves, continue recipe. -
4 Make Salsa and Finish Dish
Stir beans, 1 tsp. olive oil, remaining fajita seasoning, and a pinch of salt and pepper into bowl with corn until combined. Set aside.
Plate dish as pictured on front of card, topping rice with turkey mixture. Garnish turkey mixture with salsa and sour cream. Bon appétit!
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