Food Network Magazine - (02)January-February 2020

FOOD NETWORK MAGAZINE ●JANUARY/FEBRUARY 2020 IN PARTNERSHIP WITH

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 cup basmati rice

Kosher salt

2 bell peppers

(1 red, 1 yellow),

cut into thick strips

1 large white onion,

sliced into thick rings

3 tablespoons extra-virgin

olive oil

Freshly ground pepper

1½ pounds turkey fillets

1 tablespoon fajita

seasoning

Juice of ½ lime

1 cup fresh cilantro

1 avocado, sliced

½ cup sour cream

½ cup pico de gallo or salsa

1. Preheat a grill to high. Combine
   the rice, 1⅔ cups water and
   a pinch of salt in a medium
   saucepan. Bring to a boil, then
   reduce the heat to low and stir.
   Cover and cook until the liquid is
   absorbed and the rice is tender,
   about 18 minutes. Let stand,
   covered, 5 minutes.


2. Meanwhile, put 1 bell pepper
   strip and 2 outer rings from
   1 onion slice in a blender. Brush
   the remaining bell peppers
   and onion with 2 tablespoons
   olive oil; season with salt and
   pepper. Toss the turkey with the
   remaining 1 tablespoon olive oil
   and the fajita seasoning; season
   with salt and pepper.
   3. Grill the peppers and onion
   until tender and charred in
   spots, about 5 minutes per side.
   Remove the vegetables to a large
   bowl; add the lime juice. Season
   with salt and pepper and toss.
   Grill the turkey until marked and
   cooked through, 2 to 3 minutes
   per side. Remove to a cutting
   board; slice into strips.
   4. Puree the reserved bell pepper
   and onion with ¼ cup water,
   the cilantro and ¼ teaspoon salt.
   Fluff the rice with a fork and
   stir in the cilantro puree. Divide
   the rice among bowls; top with
   the turkey, vegetables, avocado,
   sour cream and pico de gallo.

RICE BOWL: RYAN DAUSCH. KEBABS: RALPH SMITH. FRIED RICE: CON POULOS. MEATBALLS: CHARLES MASTERS.

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Turkey }"'ajita Rice Bowl~