dinner · mexican
Chipotle Lime Turkey with Jasmine Rice & Corn Salsa
Ingredients Tap to check off
Instructions
1
Combine rinsed jasmine rice, cold water, and 0.25 tsp salt in a small saucepan with a tight lid over high heat.
2
Bring the rice pot to a rapid boil, cover tightly, reduce heat to low, and simmer undisturbed for 12 minutes.
3
Place a 10-inch cast-iron or heavy skillet on the front burner over medium-high heat to preheat for 2 minutes.
4
Add sweet corn to the dry hot skillet, searing undisturbed for 3 minutes until kernels pop and develop charred blistered spots.
5
Transfer charred corn to a medium bowl, tossing with drained black beans, half the lime juice, and chopped fresh cilantro.
6
Return the skillet to medium-high heat with olive oil, tilting the pan until shimmering hot.
7
Add ground turkey, breaking into crumbles while seasoning with chipotle powder, cumin, smoked paprika, garlic powder, and remaining salt.
8
Sear turkey crumbles undisturbed for 3 minutes until nicely browned on the bottom, then stir and cook 2 minutes until cooked through.
9
Remove rice saucepan from heat, take off the lid, and fluff tender grains with a fork.
10
Divide fluffy jasmine rice between two bowls, spoon seasoned chipotle turkey over one side, and mound charred corn-bean salsa alongside.
11
Top each bowl with a cooling dollop of sour cream and squeeze remaining lime juice over everything before serving.
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