Smokey Cilantro-Lime Turkey Ragu over Brown Rice Pilaf - Healthy: YUM-E!

This is an ABSOLUTE staple in my meal prep toolkit! Most importantly, it is freaking DELICIOUS. I mean, mouth-watering, unbelievably flavorful, satisfying and just plain divine. Of course I would say that right, its my recipe... Nope... This picture has gotten more love and recipe requests than any other yet! It looks good, and it IS good!

You will see with this recipe that both the rice and turkey ragu have some of the same ingredients; do yourself a huge favor - chop everything for the recipe before you start cooking, that way you can just grab and drop the ingredients. Another tip: check out your local produce store for the veggies for extra cost savings! My local market has a back table with items seriously discounted - mostly because they are close to being on their "last leg". But, what do I care if I am taking them home to cook with immediately? I'll cut away a small bad spot here and there if an entire package of peppers cost $3 like this one did...

That's two poblano's, 3 yellow bell, 3 orange bell, and a jalapeño pepper... for $2.49. Yes, please! Support your local produce stand!

I absolutely LOVE cooking with ground turkey; it so gracefully takes on the flavor of anything you season it with. It's also affordable, especially when you buy in bulk! I buy the largest pack of ground turkey they sell at the local supermarket. Do yourself a favor, don't choose the "extra lean" version; it's just way too dry.

TIP! As soon as you get home from the store & before you throw this big guy into the freezer as is, open your ground turkey and divide it into 3 quart size zip-lock bags. Now you have 3 portions, ready to pull out to thaw individually. Cost saver!

Ok - enough commentary - here is the recipe:

Smokey Cilantro-Lime Turkey Ragu over Brown Rice Pilaf

Brown Rice Pilaf 

1 T. olive oil

1/2 cup onion, diced

1/2 cup bell peppers, diced (I try to use a combo of red and yellow for extra color!)

1-2 t. jalapeños, minced, or to taste

1 1/2 cup brown rice

3 cups water

2 t. salt

1/2 t. black pepper

1 t. cumin

1 t. chili powder

1/2 t. paprika

1 t. dried cilantro *Fresh is always best if available; double the amounts if so.

1/4 t. crushed red pepper

1 lime, freshly squeezed

Sauté veggies at medium heat in a medium stock pan in olive oil until beginning stages of tender, about 5 minutes (they will cook more with the rice... be careful not to over cook at this stage). Add rice and "toast", approximately 2 minutes. Add water and lime juice, stir, bring to boil and stir once more. Cover, then cook (without touching that lid!) on low for 25-30 minutes, until rice is tender (if you notice the water continue to noticeably bubble on low heat, turn down just a little more.... it should barely bubble as the rice steams). Remove, lid, fluff with fork; ready to serve.

Smokey Cilantro-Lime Turkey Ragu

1 T. olive oil

1 cup onion, diced

1 cup bell peppers, diced (I try to use a combo of red and yellow for extra color!)

1/2 jalapeño, minced, or to taste

3 - 4 garlic cloves, minced —> How to Chop Fresh Garlic

1 lb lean ground turkey

1 - 2 t. salt, to taste*

1/2 - 1 t. black pepper, to taste*

1 t. cumin

2 t. chili powder

1/2 t. paprika

1 1/2 t. dried cilantro [Fresh is always best; double the amount if so]

1/4 - 1 t. crushed red pepper, to taste*

1 can fire roasted diced tomatoes [or regular if that's what you have on hand - no worries!]

1/2 - 1 cup water [this depends on how "saucy" you prefer your ragu]

juice of 1 lime, freshly squeezed

*hint, add less at first, then add more if needed after you taste! — make sure not to taste until the turkey is cooked thoroughly though — raw turkey... ain't no one got time for that :)

Saute veggies at medium heat in large sauté pan with olive oil until beginning stage of tender, approximately 5 minutes. Add garlic, stir, and cook an additional minute (the reason you don't add the garlic initially is because it may burn). Add ground turkey and seasonings, and brown turkey, breaking it up gently as it cooks — hint! Move veggies to one side of the sauté pan, then add raw ground turkey to the empty side. This will allow the turkey to actually brown because it is hitting the bottom of the pan. Let cook 2-3 minutes on one side, then begin to break it up and cook some more. Add tomatoes, and stir everything together, cooking for 1-2 minutes. Add water and lime juice, stir, and bring to medium-heavy simmer (if you find your tomatoes are popping and going crazy and making a mess, your heat is too high!). Turn heat down to low, and gently simmer for 15-20 minutes. Taste to make sure seasonings are OK to your taste; this is the time to add a dash more salt, or a dash more crushed red pepper. Remember! You can always ADD, but you can never take it away.

Putting it all together

If serving immediately, serve in bowl with 1/2 brown rice pilaf topped with 1/2-3/4 cup ground turkey ragu. I usually serve this with a side of roasted broccoli or roasted brussel sprouts to make it, not only more filling, but colorful and even more nutrient-rich! Check out my blog on the flavor and power of Roasted Veggies! I also serve with a slice of lime and sprinkle on some parmesan (about 1 t.) because, why not?

Are you about that tupperware life? Meal prep is AWESOME! It makes life that much easier, especially during the week. "Fail to plan, and you plan to fail" — with all leftovers, portion in tupperware and eat throughout the week. Just you? Freeze a few and pull out of the freezer to thaw in the fridge the night before you plan to indulge :)

Smokey Cilantro-Lime Turkey Ragu over Brown Rice Pilaf

So Healthy... So YUM-E!

Nutrition Facts, coming soon

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