Weeknight staple on full rotate right here. This is all provided, kind of buffet style. People can do what they wish with it. In fact, sometimes I joke with David that tonight’s dinner is “express yourself through mexican.” Also mexican is kind of my all time favorite for when I am hosting a dinner. It’s pretty simple, just the meat, then chopping a lot of stuff. Still feels like a nice spread. Good for kids. Good for people with dietary restrictions. Because again!
Everyone can just pretty much do their own thing. I even tell the guests they are welcome to use the microwave to make nachos or a quesadilla.
Lastly the belle of this ball is this sweet corn salad!
Mexican Rice Bowls
Serves four
1 pound ground turkey
1 and 1/2 cups rice
1 tablespoon taco seasoning
1 mango, diced
1 bell pepper, diced
4 green onions, sliced
1 cup salsa
A batch of sweet corn salad
Grated cheddar
Prepare rice according to package instructions.
Cook turkey in a large skillet over medium heat. When almost no pink remains, strain liquid from pan and add taco seasoning.
Assemble rice bowls with rice, ground turkey, mango, bell pepper, green onion, salsa, and corn salad. Top with grated cheddar.
- 1 pound ground turkey
- 1 and ½ cups rice
- 1 tablespoon taco seasoning
- 1 mango, diced
- 1 bell pepper, diced
- 4 green onions, sliced
- 1 cup salsa
- A batch of sweet corn salad
- Grated cheddar
- Prepare rice according to package instructions.
- Cook turkey in a large skillet over medium heat. When almost no pink remains, strain liquid from pan and add taco seasoning.
- Assemble rice bowls with rice, ground turkey, mango, bell pepper, green onion, salsa, and corn salad. Top with grated cheddar.
