1. Prepare rice as label directs.
2. In large skillet, heat oil over medium-high heat. Add poblano pepper and bell pepper; cook and stir 5 minutes or until crisp-tender. Makes about 1 cup.
3. In separate large skillet, heat mole sauce over medium heat. Add turkey; cook and stir 3 minutes or until heated through. Makes about 1½ cups.
4. Divide rice into 4 bowls. Top bowls with avocado, beans, corn, pico de gallo, pepper mixture and turkey mixture; garnish with cilantro, if desired.
- 22 g Fat
- 3 g Saturated Fat
- 53 mg Cholesterol
- 478 mg Sodium
- 51 g Carbohydrates
- 9 g Fiber
- 8 g Sugars
- 3 g Added Sugars
- 29 g Protein
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Nutritional Information
- 22 g Fat
- 3 g Saturated Fat
- 53 mg Cholesterol
- 478 mg Sodium
- 51 g Carbohydrates
- 9 g Fiber
- 8 g Sugars
- 3 g Added Sugars
- 29 g Protein
Directions
1. Prepare rice as label directs.
2. In large skillet, heat oil over medium-high heat. Add poblano pepper and bell pepper; cook and stir 5 minutes or until crisp-tender. Makes about 1 cup.
3. In separate large skillet, heat mole sauce over medium heat. Add turkey; cook and stir 3 minutes or until heated through. Makes about 1½ cups.
4. Divide rice into 4 bowls. Top bowls with avocado, beans, corn, pico de gallo, pepper mixture and turkey mixture; garnish with cilantro, if desired.