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Mexican Turkey Rice Salad

Prep Time: 5 minutes Cooking Time: 15 minutes 8 servings


Products Included In Recipe

Ingredients

1 cup | 250 ml Granny's Ground Turkey
1 cup | 250 ml long grain rice
1/2 cup | 125 ml onion, finely chopped
1 tbsp | 15 ml garlic, finely chopped
1 tbsp | 15 ml olive oil
3/4 cup | 175 ml guacamole
1 cup | 250 ml sour cream
1 cup | 250 ml salsa
1 cup | 250 ml cheddar cheese, shredded
1 can | 68 g black olives, sliced
1/2 cups | 125 ml green onions, sliced
1 medium tomato, chopped

Spice Mixture

1 tsp | 5 ml cumin, ground
1/2 tsp | 2.5 ml coriander seed, ground
1/2 tsp | 2.5 ml oregano, dried flakes
1 tbsp | 15 ml paprika
1 tsp | 5 ml salt

Directions

Combine cumin, coriander, oregano, paprika and salt in a small bowl.
Cook rice according to package instructions, adding 1 teaspoon of spice mixture and then set aside to cool and chill in refrigerator.
In a large skillet over medium-high heat, sauté ground turkey and onion in olive oil 5-6 minutes or until meat is no longer pink.
Stir in garlic and remaining spice mixture and stir for 2 more minutes. Set aside to cool and chill in refrigerator.
In a large bowl or pie plate, layer prepared rice, then turkey mixture and then guacamole.
Top guacamole with a layer of sour cream, then salsa, then cheese, then olives, then onion and tomato.
Serve cold.

Recipe courtesy of Chef Jason Wortzman

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