MEXICAN STIR FRY

July 31, 2013

If there were ever a dish that was quintessentially American, it might be this Mexican Stir Fry. (Say what?) Yep, we’re the melting pot of diversity, and this dish takes two distinct cuisines and mashes them together with little regard for anything other than tastiness. I’m cool with it!

I read a  cool article about how some countries view food. A Norwegian woman shares how their eating is not like in France or Italy, where food is an art to cultivate tastes and national identity. Instead, eating is just for the purpose of living in a more emotionless, utilitarian way. (You can read that article here.) Isn’t that crazy? Food is such a big part of our culture. I love that meals together are an expression of love. And that we can appreciate the wonderful tastes of food as a blessing from God. (Not that all Norwegians don’t, just saying.)

On to the Mexi food! Holler. 

Mexican Stir Fry from Rachel Schultz

MEXICAN STIR FRY
Serves 3-4

2 cups brown rice
1 and 1/2 pounds ground turkey (or beef)
1 white onion, diced
1 tablespoon garlic powder
2 cups salsa
1 avocado, diced
1 mango, diced
1 red pepper, diced
Cilantro
Salt & pepper

Prepare rice according to package instructions. Brown turkey in a skillet over medium heat with onion and garlic powder. Season with salt & pepper.

Mexican Stir Fry from Rachel Schultz

Add salsa to skillet. Cover and simmer for 20 minutes.

Mexican Stir Fry from Rachel Schultz

Serve meat over rice, topped with avocado, mango, red pepper, and cilantro.

Mexican Stir Fry from Rachel Schultz Mexican Stir Fry from Rachel Schultz

MEXICAN STIR FRY
 
Author:
Serves: 3-4
Ingredients
  • 2 cups brown rice
  • 1 and ½ pounds ground turkey
  • 1 white onion, diced
  • 1 tablespoon garlic powder
  • 2 cups salsa
  • 1 avocado, diced
  • 1 mango, diced
  • 1 red pepper, diced
  • Cilantro
  • Salt & pepper
Instructions
  1. Prepare rice according to package instructions.
  2. Brown turkey in a skillet over medium heat with onion and garlic powder. Season with salt & pepper.
  3. Add salsa to skillet. Cover and simmer for 20 minutes.
  4. Serve meat over rice, topped with avocado, mango, red pepper, and cilantro.

 

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