Ingredients

• 1.75 lb (794g) Butterball 93/7 ground turkey
• 1.5 cups (~285g) uncooked jasmine rice
• 2.5 cups (600ml) bone broth
• 1 large onion, diced (~200g)
• 4 cloves garlic, minced
• 2 sweet peppers, diced (~200g)
• 1 can (15oz) black beans, drained & rinsed
• 1 can (14.5oz) diced tomatoes, undrained
• 1 can (14.5oz) green beans, drained (~230g)
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1 tbsp olive oil

Instructions

1. Heat oil in a large deep skillet or Dutch oven over medium-high. Brown the turkey, breaking it up, ~6–8 min. Don’t drain.
2. Add onion and peppers, cook 4 min until softened. Add garlic and all spices, stir 30 seconds until fragrant.
3. Rinse the jasmine rice until the water runs mostly clear, then stir it into the pot to coat in the fat and spices, ~1 min.
4. Add broth, diced tomatoes with juice, black beans, and green beans. Stir once to level, bring to a boil.
5. Cover, reduce to low, simmer 15 min without lifting the lid.
6. Kill the heat, leave covered 10 min. Fluff with a fork.

Macros

Whole Dish

Per Serving

503 calories, 37g protein, 13g fat, 57g carbs, 8g fiber, 6g sugar

Per Ingredient (Whole Dish)

• ground turkey 93/7 (794g) — 1270