5 Tbsp. Extra virgin olive oil
1 pound ground turkey
salt and pepper
1 onion, finely chopped
2 Tbsp. chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
One 28-oz. can crushed tomatoes with basil
1 1/2 cups chicken stock
3/4 cup brown rice
Chopped cilantro, shredded cheese, sour cream, sliced scallions, chopped avocado and hot pepper sauce for serving.
1. In a large pot, heat 3 Tbsp. olive oil over med-high heat. Add the turkey and cook. Season with salt and pepper, transfer to a plate when browned.
2. Add the remaining 2 Tbsp. olive oil to the pot and stir in the onion, cook until softened. Stir in the chili powder, cumin, and oregano. Cook 1 minute. Stire in the tomatoes and their juice, the chicken stock and 2 cups water, scraping up any browned bits from the bottom of the pan. Stir in the rice and 1/2 tsp. salt. Bring to a boil, then lower heat, cover and simmer 35 minutes. Stir in the turkey, cover and cook until the rice is tender, 20-25 mins. Season with salt and pepper and serve with toppings mentioned above.
