Page 68 - Food Network (January 2020)
P. 68
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
1 cup basmati rice 1. Preheat a grill to high. Combine 3. Grill the peppers and onion
Kosher salt the rice, 1⅔ cups water and until tender and charred in
2 bell peppers a pinch of salt in a medium spots, about 5 minutes per side.
(1 red, 1 yellow), saucepan. Bring to a boil, then Remove the vegetables to a large
cut into thick strips reduce the heat to low and stir. bowl; add the lime juice. Season
1 large white onion, Cover and cook until the liquid is with salt and pepper and toss.
sliced into thick rings absorbed and the rice is tender, Grill the turkey until marked and
3 tablespoons extra-virgin about 18 minutes. Let stand, cooked through, 2 to 3 minutes
olive oil covered, 5 minutes. per side. Remove to a cutting
Freshly ground pepper 2. Meanwhile, put 1 bell pepper board; slice into strips.
1½ pounds turkey fillets strip and 2 outer rings from 4. Puree the reserved bell pepper
1 tablespoon fajita 1 onion slice in a blender. Brush and onion with ¼ cup water,
seasoning the remaining bell peppers the cilantro and ¼ teaspoon salt.
Juice of ½ lime and onion with 2 tablespoons Fluff the rice with a fork and
1 cup fresh cilantro olive oil; season with salt and stir in the cilantro puree. Divide
1 avocado, sliced pepper. Toss the turkey with the the rice among bowls; top with
½ cup sour cream remaining 1 tablespoon olive oil the turkey, vegetables, avocado,
½ cup pico de gallo or salsa and the fajita seasoning; season sour cream and pico de gallo.
with salt and pepper.
IN PARTNERSHIP WITH RICE BOWL: RYAN DAUSCH. KEBABS: RALPH SMITH. FRIED RICE: CON POULOS. MEATBALLS: CHARLES MASTERS.
FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2020
