with jalapeño chimichurri and crispy tortilla strips
Prep & Cook Time:25-35 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
You are a rice bowl connoisseur. You know your jasmine from your basmati, your various toppings, and you think you've seen them all. Well, no, you haven't. We don't mean to burst your rice bowl bubble by saying so, but this empanada rice bowl is brand spanking new. Let this filter through your expert mind: Turkey, browned in seasonings and tomato sauce, and a fiery good jalapeño chimichurri topping the fluffiest jasmine this side of the Pacific. Connoisseur, shmonnisseur.
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Cook the Rice
Bring a small pot with rice and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes.
Stir 1 Tbsp. chimichurri (made while rice cooks; reserve remaining for garnish) into cooked rice. Cover again and set aside.
While rice cooks, prepare ingredients.
Prepare Ingredients and Make Chimichurri
Mince cilantro (no need to stem).
Stem jalapeño, halve, remove seeds and ribs, and mince. Retain seeds for more spice. Wash hands and cutting board after working with jalapeño.
Halve lime and juice.
In a mixing bowl, combine cilantro, jalapeño (use less if spice-averse), 2 tsp. lime juice, garlic, 1 Tbsp. olive oil, 1 Tbsp. water, ¼ tsp. salt, and a pinch of pepper. Set aside.
Cook the Meat
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add ground turkey and. seasoning rub to hot pan. Stir occasionally, breaking into small pieces, until browned and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Finish the Turkey Mixture
Add tomato sauce to pan and stir to combine. Bring to a simmer.
Once simmering, stir occasionally until thickened, 3-5 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping rice with turkey and garnishing with remaining chimichurri and crispy tortilla strips. Bon appétit!
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