So the Hubs and I decided to have our own little Mexican Fiesta at home last night. ARRIBBAA!!!
We’ve been on a bit of a healthy kick lately – I’ve been cooking a lot with ground turkey vs. ground beef.
Let me tell you now, Hubs said this was one of his all-time favorite meals. YAY! He’s a huge Mexican food fan- and finding a healthier way to enjoy it is great. (Not to mention this whole meal was very easy to make!)
Our dinner consisted of:
- Ground Turkey Tacos
- Chipotle Inspired Cilantro-Lime Rice
- Refried Beans (from a can- sue me!)
First I started on the rice which I got from this great website: Gina’s Weight Watcher Recipes
Chipotle Cilantro Lime Rice (Changed I made are in RED)
- 1 cup extra long grain rice or basmati rice I made 2 cups
- 1/2 lime, juice of
- 2 cups water I used enough water to cover the rice
- 1 tsp salt
- 3 tbsp fresh chopped cilantro
- 4 tsp vegetable oil I didn’t use this much
In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.
I made my rice in my handy-dandy rice cooker. So easy, just set it and forget it! (Guess where thats from!)
In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.
Once the rice was set (I left it on the WARM setting) I started working on the turkey.
For the turkey:
I used a BUNCH of stuff to season up the turkey meat- I’ve heard from some people that if you don’t season it enough it can be rather plain-tasting. I’m glad I decided to go a little overboard because the turkey tasted delicious!!! I could have seriously ate the entire thing with a spoon (even Tyson- our little furbaby- enjoyed the turkey!).
First I heated up a skillet, at medium-high heat- then I dumped in the ground turkey.
- 1 package of taco-seasoning mix (from Old El Paso)
- 1 tbsp of tomato sauce*
- 1 tbsp sofrito (a MUST in the Latin culture!!)*
- 1 tsp of Sazon (another staple in Latin cuisine)*
*these are really guesstimates. I like to eye-ball things and rarely measure stuff before adding it in.
I let the turkey brown and mixed it occassionally making sure it didn’t stick or burn. I let the meat marinate in all the juices and turned the heat down, a little below medium.
I didn’t take note of how long I let the meat cook but I waited until most of the juices from the sauce/sofrito was absored.
After the turkey was done, I heated up some soft taco shells (Old El Paso brand) and served up the meal.
I decided a Mexican meal isn’t complete with a Margarita- so I made one up in the blender real quick.
3 parts Strawberry Margarita Mix to 1 Part Tequila plus a splash of lime juice, blended with 2 cups of ice.
Yum!! Overall, it was a VERY successful dinner.
If I had to rate this I’d probably give it a 4 out of 5 stars.