This recipe includes all the best parts of a burrito, minus the tortilla, and plus amazingly nutritious JENNIE-O® Turkey! Made with brown rice, spinach, black beans and fresh pico de gallo, this Turkey Burrito Bowl is a filling, and a portable option for lunch or dinner.
cup long grain brown rice
cups JENNIE-O® Turkey Breast Roast, cooked and cubed
teaspoons olive oil
teaspoon chili powder
teaspoon ground cumin
teaspoon granulated garlic
(10-ounce) can black beans, rinsed and drained
cup fresh spinach, chopped
cup fresh pico de gallo
garnish with: yellow or orange bell peppers slices, avocado slices, green onions, chopped or cilantro, if desired
Prepare rice as specified on package. Keep warm until ready to use.
In large mixing bowl, add cubed turkey, olive oil, chili powder, cumin, garlic and oregano; toss to combine.
In non-stick skillet, over medium high heat, add turkey mixture and beans. Cook 3-5 minutes or until heated through.
In small bowls, place rice, turkey mixture, spinach, pico de gallo. Garnish with bell pepper slices, avocado, green onions and cilantro, if desired.