Prepare rice as label directs.
In large skillet, heat oil over medium-high heat. Add poblano pepper and bell pepper; cook and stir 5 minutes or until crisp-tender. Makes about 1 cup.
In separate large skillet, heat mole sauce over medium heat. Add turkey; cook and stir 3 minutes or until heated through. Makes about 1½ cups.
Divide rice into 4 bowls. Top bowls with avocado, beans, corn, pico de gallo, pepper mixture and turkey mixture; garnish with cilantro, if desired.
Dietitian Tip: Make additional turkey and toppings, and serve over salad greens for lunch throughout the week. Find a yogurt-based avocado ranch for a great dressing.
Make it Gluten Free: Dependent on using a Gluten Free mole sauce.
Ingredients
Directions
Prepare rice as label directs.
In large skillet, heat oil over medium-high heat. Add poblano pepper and bell pepper; cook and stir 5 minutes or until crisp-tender. Makes about 1 cup.
In separate large skillet, heat mole sauce over medium heat. Add turkey; cook and stir 3 minutes or until heated through. Makes about 1½ cups.
Divide rice into 4 bowls. Top bowls with avocado, beans, corn, pico de gallo, pepper mixture and turkey mixture; garnish with cilantro, if desired.