Caribbean-Inspired Turkey Bowls with Cashews and Pineapple Salsa

Updated at: Thu, 07 Sep 2023 02:21:01 GMT

Step 1

Before starting, wash and dry all produce. Stir together rice, 1/4 tsp salt and 1 1/4 cups water in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.

Step 2

Meanwhile, finely chop 1/2 tbsp onions. Cut pineapple into 1/4-inch pieces. Core, then cut poblano into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping poblanos!) Finely chop parsley. Juice half the lime. Roughly chop cashews.

Step 3

Heat a large non-stick pan over medium-high heat. While the pan heats, combine pineapples, finely chopped onions, lime juice, half the parsley and 1/8 tsp sugar in a medium bowl. Toss to combine. Set aside.

Step 4

When the pan is hot, add 1 tbsp oil, then turkey and remaining onions. Cook, breaking up turkey into smaller pieces, until no pink remains (4-5 min, 165 °F internal temp). Add poblanos, then season with salt and pepper. Cook, stirring occasionally, until poblanos soften slightly, 2-3 min.

Step 5

Add Jerk Spice Blend, jerk sauce and 3 tbsp water. Cook, stirring often, until poblanos are tender-crisp and sauce thickens slightly, 1-2 min.

Step 6

Add remaining parsley and 1 tbsp butter to the pot with rice, then fluff with a fork until melted. Divide rice between bowls. Top with turkey and pineapple salsa. Sprinkle cashews over top.

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