Chopped & Ready
Turkey Taco Rice Bowl
with peppers and onions
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk
- Protein-Packed
Chef
Hannah Fenton
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
- 15½ oz. Kidney Beans
- 10.94 oz. Long Grain White Rice
- 8 fl. oz. Tomato Sauce
- 8 oz. Mixed Diced Peppers
- 4 oz. Light Sour Cream
- 2 oz. Sliced Red Onion
- 2 oz. Shredded Cheddar-Jack Cheese
- 1 oz. Tortilla Strips
- 4 tsp. Taco Seasoning
- 2 tsp. Fiesta Seasoning
- 1 tsp. Portuguese Piri Piri Blend
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)
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Calories760
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Carbohydrates97g
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Net Carbs93g
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Fat25g
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Protein41g
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Sodium1670mg
Recipe Steps
You Will Need
- Salt
- Olive Oil
- Salted Butter
- 1 Medium Pot
- 2 Large Non-Stick Pans
- 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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1 Cook the Rice
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. -
2 Cook the Turkey
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. -
3 Add the Sauce
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. -
4 Cook the Vegetables
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!
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