Warm Mexican Style Rice Salad with Leftover Turkey
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4 people
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Calories
498 kcal
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Course
Main Course
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Cuisine
Mexican
Warm Mexican Style Rice Salad with Leftover Turkey
Description
The salad starts with stir-frying spring onions, red pepper, and garlic in olive oil to soften and release their flavors. Leftover turkey is added and heated thoroughly before seasoning with chili powder, salt, pepper, and lime juice. Kidney beans and cherry tomatoes are incorporated and warmed gently before diced avocado is mixed in.
Cooked rice is then combined with the other ingredients, creating a dish with contrasting textures from the tender turkey, soft beans, juicy tomatoes, creamy avocado, and crisp vegetables. The mild chili powder and lime juice provide gentle heat and bright acidity.
It's served warm and optionally garnished with fresh sliced red chili and spring onions for extra freshness and mild spice.
The recipe notes it is not suitable for freezing and that nutrition information should be considered approximate.
Ingredients
- 200 g rice (white, brown or wild)
- 4 spring onions sliced
- 1 red pepper
- 2 cloves garlic
- 1 tablespoon olive oil
- 200 g turkey roughly chopped or shredded, or chicken; leftover cooked
- 1 teaspoon chilli powder mild
- salt to taste
- black pepper to taste
- lime juice of 1
- 400 g Kidney Beans drained, from a tin
- 150 g cherry tomato chopped into quarters
- 1 avocado diced
- red chili optional, sliced fresh red chili; extra; for garnish
- spring onion optional, sliced fresh red chili; extra; for garnish
Instructions
- First, cook your rice according to the packet instructions or your personal preferences.
- While the rice is cooking slice your spring onions, dice your red pepper and finely chop or crush the garlic.
- Drizzle the olive oil into a large frying pan or wok and stir-fry the spring onions, peppers and garlic for about two minutes over a medium heat. Add the turkey pieces and fry for another 3 minutes until the turkey is piping hot all the way through.
- Add the chilli powder, salt and pepper, plus the juice of 1 lime and stir together. Tip in the kidney beans and cook for another 3 minutes until the kidney beans are warmed through. Add in the chopped tomatoes and avocado and mix everything together. Allow the tomatoes and avocados to cook for a further 2 minutes.
- Add the cooked rice, stir everything together and serve scattered with sliced fresh chilli and spring onions, if you want.
Notes
- This dish is not suitable for freezing due to the avocado and mixed ingredients.
- Nutrition information is approximate and meant as a guideline.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 498 kcal
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 73g | 24% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 27mg | 9% |
| Sodium | 127mg | 5% |
| Potassium | 1030mg | 22% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 1455IU | 29% |
| Vitamin C | 60mg | 67% |
| Calcium | 71mg | 7% |
| Iron | 4.5mg | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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