1 package (8.8 ounces) Wholesome Pantry organic brown rice
1 tbsp olive oil
1 medium poblano pepper, halved lengthwise and thinly sliced
1 medium red bell pepper, halved lengthwise and thinly sliced
¼ cup mole sauce
1 ½ cups chopped skinless leftover turkey breast meat
1 avocado, peeled, pitted and sliced
⅓ cup drained and rinsed reduced sodium black beans
⅓ cup fresh or thawed frozen corn kernels
⅓ cup pico de gallo
Fresh cilantro leaves for garnish (optional)
1
Prepare rice as label directs.
2
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.
3
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.
4
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
1 package (8.8 ounces) Wholesome Pantry organic brown rice
1 tbsp olive oil
1 medium poblano pepper, halved lengthwise and thinly sliced
1 medium red bell pepper, halved lengthwise and thinly sliced
¼ cup mole sauce
1 ½ cups chopped skinless leftover turkey breast meat
1 avocado, peeled, pitted and sliced
⅓ cup drained and rinsed reduced sodium black beans
⅓ cup fresh or thawed frozen corn kernels
⅓ cup pico de gallo
Fresh cilantro leaves for garnish (optional)