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

Mexican Turkey & Brown Rice Bowls

with Roasted Carrots & Cotija Cheese

25 MIN
$19.94/serving 2 Servings
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  • includes Tenderloin Steak Tips
    includes 10-oz No Added Hormones, Antibiotic-Free, Pasture-Raised Tenderloin Steak Tips
  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
    Wellness
  • includes Tenderloin Steak Tips

    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.
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    • Nutrition
      PER SERVING
    • Calories
      1010 Cals (est.)
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    ingredients
    Mexican Turkey & Brown Rice Bowls with Roasted Carrots & Cotija Cheese
    Title
    • 10 oz Pasture-Raised Tenderloin Steak Tips
    • ½ cup Brown Rice
    • 1 Lime
    • 6 oz Carrots
    • 2 Tbsps Grated Cotija Cheese
    • 2 Scallions
    • 1 oz Sliced Pickled Jalapeño Pepper
    • ⅓ cup Guajillo Chile Pepper Sauce
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    • ½ cup Plain Nonfat Greek Yogurt
    • 4 oz Grape Tomatoes
    time-saving
    tips & techniques
    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 steak tips
    4 Cook the steak tips

    Pat the steak tips dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak tips and sliced white bottoms of the scallions; season with salt and pepper. Cook, without stirring, 2 minutes, or until lightly browned. Add the guajillo sauce (carefully, as the liquid may splatter) and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes for medium-rare (125°F), or until the steak tips are cooked to your desired degree of doneness* and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak tips an additional 2 to 3 minutes to achieve this.

    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 steak tips, 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

    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 steak tips

    Pat the steak tips dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steak tips and sliced white bottoms of the scallions; season with salt and pepper. Cook, without stirring, 2 minutes, or until lightly browned. Add the guajillo sauce (carefully, as the liquid may splatter) and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes for medium-rare (125°F), or until the steak tips are cooked to your desired degree of doneness* and the sauce is slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steak tips an additional 2 to 3 minutes to achieve this.

    Cook the steak tips
    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 steak tips, 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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