June 09, 2018
Dinner, Poultry, Turkey,
Vegetables, Squash, Quick Meals, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat more
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"Recipe source: Cooking Light"
In a saucepan bring 1 1/3 cups water, 1/2 teaspoon salt and 1/4 teaspoon pepper to a boil over medium high heat. Add squash and rice; return to a boil. Cover and reduce heat to medium low; cook until tender (15 minutes). Remove from heat and let stand covered for 2 minutes. Drizzle rice mixture with 1 1/2 tablespoons oil;; fluff with a fork.
While squash and rice cook, heat remaining 1 1/2 tablespoons oil in a skillet over medium high heat. Add turkey and cook stirring occasionally until browned and done (5-10 minutes). Stir in onions, chili powder, 7 tablespoons water, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook until fragrant and liquid is almost absorbed (1 minute).
Serve turkey mixture over rice mixture. Garnish with radishes, green onions and dollop with sour cream.
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