Drain and rinse beans in a colander/strainer.

Bring a medium pot with rice, beans, and 2 3/4 cups water to a boil.

Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.

Remove from burner. Stir in piri piri seasoning (to taste), 1/4 tsp. salt, and 1/2 Tbsp. softened salted butter until combined. Kids not a fan of extra heat? Feel free to skip/reduce the piri piri seasoning. Set aside and cover to keep warm.

While rice cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add ground turkey, half the taco seasoning (reserve remaining for sauce), and 1/4 tsp. salt to hot pan. Break up meat until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.

Add tomato sauce and remaining taco seasoning to hot pan. Stir often until combined, 1-2 minutes.

Remove from burner.

While turkey mixture cooks, continue recipe.

Place another large non-stick pan over medium heat and add 2 tsp. olive oil.

Add mixed peppers, onions, fiesta seasoning, and a pinch of salt to hot pan. Stir occasionally until vegetables are tender, 5-7 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping rice with turkey mixture and vegetables. Garnish with sour cream, cheese, and tortilla strips. Bon appétit!