Tess' Taco Rice
1/2 lb lean turkey meat (taco seasoned)
2 bell peppers, chopped fine
1 medium onion, chopped fine
2 cloves of garlic chopped fine
1 14.5 oz can diced tomatoes
2 cups instant brown rice
1/2 cup chicken or vegetable broth
sour cream (optional)
chopped green onions or chopped cilantro (it's a Mexican herb)
Directions: Saute the bell peppers, onions and garlic with the taco meat in a 12-14 inch skillet with a lid that fits. Cook 4-5 minutes until meat is no longer pink and the veggies are tender.
We like a lot of vegetables around here and after years of practice, we are finally on board with wanting a lot of the good stuff in our food too. It's a process. Mom says that it takes fifteen exposures to a new food before kids will want to eat it. Sometimes you have to try it made a lot of different ways until you find a way to like it. It's worth liking vegetables because they will make you strong. Here's a picture of me...Face. Would I stir the pot if I didn't want to eat it? Maybe. But this time, take my word for it, this is good stuff.
Add the tomatoes and broth. Stir and bring to a boil. That's big bubbles. Add instant brown rice, mix well. Cover with lid and turn to lowest heat. Cook 10 minutes. Stir in cilantro or green onions if desired.
Serve with taco chips, sour cream. Homemade yogurt also works as a topping. Really anything you put on a taco would work. Yes, this would work wonderfully as the base for taco salads. You're so smart.