Step 1

Before starting, wash and dry all produce. Heat a medium pot over medium heat. When hot, add 1 tsp oil (dbl for 4 ppl), then half the Mexican Seasoning and rice. Cook, stirring often, until toasted, 2-3 min. Add 1 1/4 cups water, broth concentrate and 1/4 tsp salt (dbl both for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.

Step 2

While rice cooks, peel, then cut onion into 1/4-inch slices. Peel, then mince or grate garlic. Core, then cut peppers into 1/4-inch slices. Thinly slice green onion.

Step 3

Pat turkey dry with paper towels, then cut into 1/4-inch slices. Season with salt and pepper.

Step 4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tsp oil (dbl for 4 ppl), then turkey. Cook until golden-brown all over and cooked through, 6-8 min.** Transfer turkey to a plate.

Step 5

Heat the same pan over medium-high. When hot, add 1 tsp oil (dbl for 4 ppl), then peppers, onions, garlic, Enchilada Spice Blend and remaining Mexican Seasoning. Season with salt and pepper. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add turkey and 1/4 cup water (dbl for 4 ppl) to the pan and stir to combine. Cook, stirring frequently, until sauce thickens slightly, 1-2 min.

Step 6

Fluff rice with a fork. Divide rice between plates. Top with turkey and veggies. Sprinkle green onions over top.