Turkey Breast Fajita Rice Bowl
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 620, total fat 26 G., saturated fats 6 G., proteins 46 G., carbohydrates 49 G., fiber 6 G., cholesterol 122 mg, sodium 472 mg, sugar 5 G.
Calories 620, total fat 26 G., saturated fats 6 G., proteins 46 G., carbohydrates 49 G., fiber 6 G., cholesterol 122 mg, sodium 472 mg, sugar 5 G.
This recipe was inspired by the Tex-Mex fajita. Unlike the traditional dish, the meat and vegetables are served over rice instead of on tortillas. This bowl is made with fluffy basmati rice, flavored with a refreshing cilantro puree, which is added to the cooked rice. Divide it into deep bowls and top with grilled strips of turkey, bell peppers, and onions, along with avocado wedges, sour cream, and salsa. A special fajita seasoning, mixed with the poultry before grilling, adds a distinctive flavor and aroma to the entire dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 0.7 kg turkey breast fillet (about 6 pieces, steaks, escalopes, midlands, schnitzels or natural cutlets)
- 1 tbsp. basmati rice
- 2 sweet peppers (1 red, 1 yellow), cut into thick strips
- 1 large white onion, sliced into thick rings
- 3 tablespoons extra-virgin olive oil
- 1 tbsp. seasonings for fajitas
- Juice of half a lime
- 1 cup fresh cilantro
- 1 avocado, thinly sliced
- 0.5 cup sour cream
- 0.5 tbsp. fresh pico de gallo salsa
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Recipes with similar ingredients: turkey, basmati rice, sweet pepper, fajita seasoning, lime juice, Avocado, cilantro, pico de gallo sauce, sour cream
Cooking the dish according to the recipe:
- Preheat grill to high heat.
- In a medium saucepan, combine the rice, 1 2/3 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low and stir. Cover and simmer until the liquid is absorbed and the rice is tender, about 18 minutes. Let sit, covered, for another 5 minutes.
- Meanwhile, place 1 bell pepper strip and 2 outer rings from 1 onion slice in a blender; set aside. Brush the remaining pepper strips and onion with 2 tablespoons olive oil and season with salt and black pepper. Toss the turkey with the remaining 1 tablespoon olive oil and fajita seasoning; add salt and pepper.
- Grill the peppers and onions, turning once, until tender and charred in spots, about 10 minutes. Transfer the vegetables to a large bowl and add the lime juice. Season with salt and pepper and toss to combine. Grill the turkey until cooked through and charred, 2-3 minutes per side. Transfer to a cutting board and slice into strips.
- In a blender, puree the reserved peppers and onion with 1/4 cup water, cilantro, and 1/4 teaspoon 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.
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