Turkey Fajita Rice Bowls

My Turkey Fajita Rice Bowl

We decided this time to use Turkey instread of chicken for our fajita rice bowl. It was absolutely fantastic! One little change can make a big differance in your meal.
Prep: 40 min Total: 40 min
Serves: 4
1 cup basmati rice ( this is Indian kind of rice) or you can use long grain rice
Kosher salt
2 bell peppers (1 red, 1yellow) cut into thick strips
1 large white onion, slice into thick rings
3 Tbsp. EVOO
fresh ground pepper
1 1/2 pounds turkey cutlets (about 6)
1 Tbsp. fajita seasoning
Juice of 1/2 lime
1 cup fresh cilantro
1 avocado, sliced
1/2 cup sour cream
1/2 pico de gallo or salsa
1. Preheat a grill to high. Combine the rice, 1 2/3 cups of water and a pinch of salt in a medium saucepan. Bring to a boil, then reduce the heat to low and stir. Cover and cook until the liquid is absorbed and the rice is tender, about 18 minutes. Let stand, covered, 5 minutes.
2. Meanwhile, put 1 bell pepper strip and 2 outer rings from 1 onion with 2 Tbsp. olive oil; season with salt and pepper. Toss the turkey with the remaining 1 Tbsp. olive oil and the fajita seasoning; season with salt and pepper.
3. Grill the peppers and onion, turning halfway through, until tender and charred in spots, about 10 minutes. Remove the vegetables to a large bowl; add the lime juice. Season with salt and pepper and toss. Grill the turkey until marked and cooked through, 2 to 3 minutes per side. Remove to a cutting board; slice into strips.
4. Puree the reserved bell pepper and onion with 1/4 cup water, the cilantro and 1/4 Tsp. salt. Fluff the rice with a fork and stir in the cilantro puree. Divide the rice among bowls; top with the turkey, vegetables, avocado, sour cream and pico de gallo. ENJOY!!

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