Spicy Ground Turkey Rice Bowls with Pineapple Salsa and Cilantro Lime Rice

Move over, Hawaiian pizza-there’s a new pineapple-centric dinner in town. Here, we make an easy pineapple salsa with just fresh cilantro, lime juice and onion for a delightfully sweet and savory condiment. It doesn’t stop there, though-the juice is simmered with rich spices to create a tantalizingly sticky glaze for ground turkey.

It’s all joined by fluffy rice, sautéed pepper and onion, smoky red pepper crema and lime for brightness. One bite will have you totally bowled over.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Halve, peel and thinly slice onion; mince a few slices until you have 2 tablespoons (3 tablespoons for 4 servings). Drain pineapple, reserving juice; roughly chop. Roughly chop cilantro. Zest and quarter lime. Halve, core and thinly slice green pepper into strips.
2. In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a small bowl, combine minced onion, chopped pineapple, half the cilantro and a big squeeze of lime juice. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; season with half the Southwest Spice Blend (you’ll use the rest in the next step), salt and pepper. Cook, stirring occasionally, until veggies are browned and softened, 7-9 minutes. Tip: If seasoning begins to brown too quickly, add a splash of water. Turn off heat; transfer to a medium bowl and cover to keep warm. Wipe out pan.
5. Heat a drizzle of oil in same pan over medium-high heat. Add turkey; using a spatula, press into an even layer. Cook, undisturbed, until browned on bottom, 3-4 minutes. Break up meat into pieces and stir in Tex-Mex paste, remaining Southwest Spice Blend and reserved pineapple juice. Bring to a simmer and cook until sauce has thickened and turkey is cooked through, 2-3 minutes more. Taste and season with salt and pepper. Turn off heat.
6. Fluff rice with a fork; stir in lime zest, remaining cilantro and 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper. Divide rice between bowls and top with turkey, veggies and pineapple salsa. Drizzle with smoky red pepper crema and serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different protein instead of ground turkey?

Yes, ground chicken or beef would work well in this recipe. Adjust cooking time as needed.

What can I substitute for the smoky red pepper crema?

You can use sour cream mixed with a pinch of smoked paprika and hot sauce for a similar flavor.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.