Turkey Fajita Rice Bowls

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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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