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

Mexican Turkey & Brown Rice Bowls

with Roasted Carrots & Cotija Cheese

25 MIN
2 Servings
Wellness at Blue Apron
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600 Calories Or Less
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Nutritionist's Pick
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Available Options

  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey
    Wellness
  • with Tenderloin Steak Tips
    includes 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Tenderloin Steak Tips 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.
    5-12 PersonalPoints range per serving
    To learn more about WW's Points program, 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 PersonalPoints? Choose nonstick cooking spray (0 PersonalPoints) instead of olive oil (1 PersonalPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

    600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      590 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
    • 1 Lime
    • 6 oz Carrots
    • 2 Scallions
    • 2 Tbsps Grated Cotija Cheese
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ⅓ cup Guajillo Chile Pepper Sauce
    • ½ cup Plain Nonfat Greek Yogurt
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • 4 oz Grape Tomatoes
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare & roast the carrots
    2 Prepare & roast the carrots

    Meanwhile, line a sheet pan with foil. Wash and dry the fresh produce. 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.

    Prepare the remaining ingredients & make the salsa
    3 Prepare the 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 a drizzle 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 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 lime yogurt & serve your dish
    5 Make the lime yogurt & serve your dish

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

    Tips from Home Chefs

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    Mexican Turkey & Brown Rice Bowls

    Cook the rice
    1 Cook the rice

    Place an oven rack in the center of the oven; preheat to 450°F. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare & roast the carrots

    Meanwhile, line a sheet pan with foil. Wash and dry the fresh produce. 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.

    Prepare & roast the carrots
    Prepare the remaining ingredients & make the salsa
    3 Prepare the 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 a drizzle 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 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 lime yogurt & serve your dish
    5 Make the lime yogurt & serve your dish

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

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