Bowl with Rice and Turkey Fajita

This recipe was inspired by Mexican-Texas fajita. But unlike the traditional dish, meat with vegetables is served not on tortillas, but on top of rice. The base of this bowl is crumbly basmati rice flavored with a refreshing cilantro puree added to the already cooked rice. Divide it into deep bowls and garnish with grilled strips of turkey, bell peppers and onions, avocado wedges, sour cream, and salsa on top. The characteristic taste and aroma of the whole dish are given by a special seasoning for fajitas, with which poultry meat is mixed before frying.

Summary

Ingredients

• 0.7 kg. turkey fillet (about 6 pcs.)
• 1 tablespoon. basmati rice
• 2 sweet peppers (1 red, 1 yellow), cut into thick strips
• 1 large white onion, chopped into thick rings
• 3 tbsp extra-virgin olive oil
• 1 tbsp condiments for fajitas
• Half a lime juice
• 1 tablespoon. fresh cilantro
• 1 avocado, thinly sliced
• 0.5 tablespoon. sour cream
• 0.5 tablespoon. fresh salsa pico de gayo

Instructions

1. Preheat the grill to high heat.
2. In a medium saucepan, combine the rice, 1 and 2/3 tablespoon. water and a pinch of salt. Bring to a boil, then reduce heat to low and stir. Cover and cook until the liquid is absorbed and the rice is tender about 18 minutes. Let stand, covered, for another 5 minutes.
3. Meanwhile, place 1 strip of bell pepper and 2 outer rings of 1 slice of onion in a blender; put it aside. Brush remaining strips of pepper and onion with 2 tbsp olive oil, sprinkle with salt and black pepper. Mix the turkey with the remaining 1 tbsp olive oil and fajitas seasoning; salt and pepper.
4. Grill peppers and onions, turning once, until vegetables are tender and charred, about 10 minutes. Transfer vegetables to a large bowl and add lime juice. Season with salt, pepper, and stir. Grill the turkey until cooked through and toasted marks from the wire rack, 2-3 minutes on each side. Transfer to a cutting board, cut into strips.
5. In a blender, grind the peppers and onions with 1/4 tablespoon. water, cilantro, and 1/4 teaspoon. salt. Loosen the rice with a fork and stir in the cilantro puree. Divide the rice into bowls; top with turkey, vegetables, avocado, sour cream, and pico de gallo