Yucatan Citrus Turkey Bowls

Citrus-marinated ground turkey with poblano, smoky crema, pickled onion, and spiced jasmine rice.

Ingredients

• ½ cup jasmine rice
• 1 mandarin orange
• 1 lime
• 1 red onion
• 1 poblano pepper
• ¼ oz cilantro, chopped
• 1 packet Tex-Mex paste
• 1 tablespoon Southwest Spice Blend
• 1 teaspoon ancho chili powder
• 4 tablespoons smoky red pepper crema
• 10 oz ground turkey
• ¼ teaspoon sugar
• Butter, optional
• Cooking oil
• Salt and black pepper

Instructions

1. Wash and dry the produce. Zest and quarter the mandarin and lime. Halve, peel, and thinly slice the onion. Core and thinly slice the poblano, and chop the cilantro.
2. In a small bowl, combine the Tex-Mex paste, mandarin zest, juice from the whole mandarin, juice from one lime wedge, half the Southwest Spice Blend, half the ancho chili powder, and 2 tablespoons water (¼ cup for 4 servings).
3. Combine the rice, ¾ cup water, the remaining Southwest Spice Blend, and a pinch of salt in a small pot. Bring to a boil, cover, reduce to low, and cook until tender, 15–18 minutes. Keep covered off the heat.
4. Place half the sliced onion in a microwave-safe bowl with the juice from half the lime, sugar, and a pinch of salt. Microwave for 60 seconds, then stir occasionally. In another bowl, mix the smoky red pepper crema with water a teaspoon at a time until drizzly.
5. Heat a drizzle of oil in a large pan over medium-high heat. Add the poblano and season with salt and pepper. Cook until slightly softened, 3–4 minutes. Add another drizzle of oil, the remaining onion, and the cilantro. Season and cook until tender, 4–6 minutes. Transfer to a plate.
6. Heat another drizzle of oil in the pan. Add the turkey, season with salt and pepper, and cook, breaking it into pieces, until browned and cooked through, 4–6 minutes. Stir in the citrus sauce and cook until the mixture is saucy, 1–2 minutes. Return the vegetables to the pan and warm through.
7. Fluff the rice and stir in the butter if using. Divide between bowls and top with the turkey and vegetables, smoky crema, and drained pickled onion. Serve with lime wedges.