Ingredients:
1 LB – Ground Turkey
1 Cup – Dry Black Beans
1 Cup – Brown Rice
2 – Roma Tomatoes
1 – Avocado
2 Sprigs – Fresh Cilantro
2 Cubes – Chicken Bouillon
Low Fat Feta Cheese
1 Tbsp – Cumin
1 Tbsp – Penzey’s Adobo Seasoning
Salt & Pepper to taste
Ground Turkey:
Brown Ground Turkey in a skillet over medium heat and spice with Cumin, Adobo Seasoning and Salt/Pepper to taste
Black Beans:
Place dry black beans in instantpot, add enough water to cover the beans and be 2 inches above the black beans as they will expand. Cover making sure the lid is closed and manual cook for 25 minutes then let naturally release.
Brown Rice:
Add 1 cup of Brown rice with 1.25 Cups of Water (may be more or less if you are using a rice cooker or pan) and bouillon cubes into your rice cooker then set and let go.
Prep:
Cube Tomatoes, cut Avocado in half removing pit then score meat to make it easily spoonable. Roughly Chop fresh Cilantro removing stems.
Plating:
Once everything finishes cooking place Brown rice in the bottom of the bowl then add Beans and Turkey. Top with Tomatoes, Avocado, Cilantro and Feta Cheese