We're still using Hello Fresh, but I haven't been writing up most of the recipes because usually they just aren't that interesting, or are minor variations on recipes we've already documented. This one was new, though, and it was an "Alex super favourite!" and ended up providing multiple school lunches for her. She also mentioned that it was "a bit spicy, but in a good way".

Chipotle Turkey Bowls

Hello Fresh

Ingredients

• 2 jalapeño peppers, thinly sliced
• 4 tbsp white wine vinegar
• 1 tsp sugar
• 6 tbsp guacamole
• 1 tbsp butter
• 3+3 cloves garlic, minced and divided
• 1+1 tbsp enchilada spice mix, divided
• ¾ C white rice
• 1 tsp broth concentrate
• 1 tsp oil
• 1 large red onion, chopped
• 113g corn kernels
• 3 bell peppers, chopped
• 500g ground turkey
• 4 tbsp chipotle sauce

Directions

1. Combine japaleño slices, vinegar, 60mL water, and sugar in a small pot.
2. Bring to a simmer, stirring often, until sugar dissolves completely. Remove from heat.
3. Stir 2 tsp of the jalapeño pickling liquid into the guacamole; set aside.
4. Transfer other contents (including liquid) to a small container and place in the fridge to cool.
5. Set instant pot to "sautée". Add butter and wait until melted.
6. Add half the garlic, half the enchilada spice, and all of the rice. Cook, stirring, until fragrant and evenly coated, 1-2 minutes.
7. Turn off heat. Add ¾ C water and broth concentrate, cover, and set to "pressure cook high 5 minutes". Follow normal rice cooking procedure.
8. Meanwhile, heat a large skillet oved medium-high heat.
9. Add oil, onions, peppers, and corn. Cook, stirring occasionally, until tender-crisp. Remove and buffer.
10. Add turkey, remaining garlic, and remaning spice blend. Cook, stirring occasionally, until turkey is browned.
11. Add 120mL water and chipotle sauce. Cook, stirring often, until slightly thickened.
12. Return vegetables to the skillet, mix together, and cook until warmed through.
13. Serve over rice, topped with guacamole and pickled jalapeños.