Tess' Taco Rice
1/2 lb lean turkey meat (taco seasoned)
2 bell peppers, chopped fine
1 medium onion, chopped fine
2 cloves of garlic chopped fine
1 14.5 oz can diced tomatoes
2 cups instant brown rice
1/2 cup chicken or vegetable broth
sour cream or Homemade yogurt (optional)
chopped cilantro (optional)
Directions: Saute the bell peppers, onions and garlic with the taco meat in a 12-14 inch skillet with a lid that fits. Cook 4-5 minutes until meat is no longer pink and the veggies are tender.
We like a lot of vegetables around here and after years of practice, my kids are finally on board with wanting a lot of the good stuff in their food too. It's a process. I've read that it takes fifteen exposures to a new food before kids will want to eat it. You may have to prepare it a lot of different ways as well. I'm happy to report that Face totally approves of bell peppers, onions and garlic in the meal. He even stirs the pot.
Add the tomatoes and broth. Stir and bring to a boil. Add instant brown rice, mix well. Cover with lid and turn to lowest heat. Cook 10 minutes. Stir in cilantro if desired.
Serve with taco chips, sour cream. Homemade yogurt also works as a topping. Really anything you put on a taco would work. Yes, this would work wonderfully as the base for taco salads. You're so smart.