Mexican Turkey & Brown Rice Bowls with Roasted Carrots & Cotija Cheese

Mexican Turkey & Brown Rice Bowls

with Roasted Carrots & Cotija Cheese

25 MIN
2 Servings
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Available Options

  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey
    Wellness
  • with Ground Beef
    includes 10 oz No Added Hormones, Pasture-Raised Ground Beef View recipe
    • with Ground Turkey

    From the Test Kitchen

    These satisfying bowls highlight a duo of bold Mexican-style ingredients, including the blend of traditional spices like ancho chile powder, smoked paprika, and cumin that flavors roasted carrots, and the smoky-sweet guajillo chile sauce we’re pairing with savory ground turkey. It all gets welcome contrast from a base of hearty brown rice and a bright tomato salsa served on top.
    13 green SmartPoints® per serving
    13 blue SmartPoints® per serving
    8 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Dietary Information Wellness

    This meal was designed in collaboration with nutritionists with your holistic health in mind.

    WW Recommended
    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Mexican Turkey & Brown Rice Bowls with Roasted Carrots & Cotija Cheese
    Title
    • 10 oz Ground Turkey
    • ½ cup Brown Rice
    • 4 oz Grape Tomatoes
    • 1 Lime
    • 6 oz Carrots
    • 2 Scallions
    • 2 Tbsps Grated Cotija Cheese
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 2 Tbsps Fromage Blanc
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    time-saving
    tips & techniques
    How To: Peel a Carrot
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare & roast the carrots
    1 Prepare & roast the carrots

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the rice
    2 Cook the rice

    Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly.

    Prepare remaining ingredients & make the salsa
    3 Prepare remaining ingredients & make the salsa

    Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Halve the lime crosswise. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a medium bowl, combine the halved tomatoes, the juice of 1 lime half, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Cook the turkey
    4 Cook the turkey

    In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the turkey and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the guajillo chile sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the fromage blanc and the juice of the remaining lime half. Season with salt and pepper. Serve the finished rice topped with the cooked turkey, roasted carrots, and salsa. Drizzle with the sauce. Garnish with the cheese and sliced green tops of the scallions. Enjoy!

    Tips from Home Chefs

    Mexican Turkey & Brown Rice Bowls

    Prepare & roast the carrots
    1 Prepare & roast the carrots

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Peel the carrots; halve lengthwise, then cut crosswise into 1/2-inch pieces. Transfer to the sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat; arrange in an even layer. Roast 13 to 15 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Cook the rice

    Meanwhile, add the rice to the pot of boiling water. Cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly.

    Cook the rice
    Prepare remaining ingredients & make the salsa
    3 Prepare remaining ingredients & make the salsa

    Meanwhile, thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the tomatoes. Halve the lime crosswise. Roughly chop the pepper. Thoroughly wash your hands immediately after handling. In a medium bowl, combine the halved tomatoes, the juice of 1 lime half, a drizzle of olive oil, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    4 Cook the turkey

    In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the turkey and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned. Add the guajillo chile sauce (carefully, as the liquid may splatter) and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the sauce is slightly thickened and the turkey is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.

    Cook the turkey
    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    Meanwhile, in a bowl, combine the fromage blanc and the juice of the remaining lime half. Season with salt and pepper. Serve the finished rice topped with the cooked turkey, roasted carrots, and salsa. Drizzle with the sauce. Garnish with the cheese and sliced green tops of the scallions. Enjoy!

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