|2 servings||calories per servings 586||protein serving 28 g||carbs per serving 79 g||total fat per serving 20 g|
This nutrient-rich meal is like eating a giant burrito, without the wrap. We cut down on the fat content by using ground turkey and yogurt instead of ground pork and sour cream, but our use of Southern Links BBQ’s Southwestern Seasoning blend ensures there’s no trade-off in flavor.
|Nutrition Facts||/ Per Serving|
|Total Fat||20 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||79 g|
|Dietary Fiber||13 g|
Rinse rice with cool, running water for 1 minute. In a small saucepan with a lid combine rice and 1 3/4 cups water. Place pan on high heat, and bring to a boil. Cover, reduce heat to low and cook 16-18 minutes, or until rice is tender and all liquid has been absorbed. While rice is cooking, in a mixing bowl combine turkey, Southwestern Seasoning and 1 teaspoon cooking oil. Mix thoroughly, and set aside at room temperature.
Prepare your mise en place: Peel and mince 2 cloves garlic. Trim ends off green onions, and thinly slice white and green parts. Pick and roughly chop cilantro leaves. Run a knife lengthwise around avocado, halve and carefully remove pit. Use a spoon to scoop each half from its skin, and then slice flesh. Rinse and drain beans.
Place a sauté pan over high heat, and add remaining 1 teaspoon cooking oil. When oil is shimmering add turkey mixture. Cook, stirring frequently, until turkey is no longer pink, 5-6 minutes. Add garlic and 1/4 tsp kosher salt. Cook 2 minutes more.
Add pinto beans, mix to incorporate and remove from heat. Taste and adjust seasoning as desired with kosher salt. Let turkey remain in pan until rice is finished cooking.
Divide rice between 2 bowls. Add half of turkey mixture to each bowl. Top each with half of green onion, cilantro and avocado, and finish with a dollop of yogurt. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...