This family-friendly stir-fry with Tex-Mex flavors is a quick and healthy dinner for busy weeknights.
Recipe tags: onion base, easy difficulty, main
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | canola oil |
| 1 lb | lean ground turkey |
| 1 | onion, diced |
| 1 | red pepper, diced |
| 2 clove | garlic, minced |
| 2 tsp | chili powder |
| 2 cup | small broccoli florets |
| 1 | zucchini, sliced into half-moons |
| 1 cup | tomato salsa |
| 2 Tbsp | Better Than Bouillon® Sautéed Onion Base |
| 1¼ cup | long-grain rice, cooked according to package directions |
Directions
Heat oil in large wok or skillet set over medium-high heat; cook ground turkey, onion, red pepper, garlic and chili powder for 3 to 5 minutes or until turkey starts to brown.
Stir in broccoli and zucchini; cook for 2 to 3 minutes or until slightly softened.
Stir in salsa, Roasted Onion Base and 1/4 cup water; bring to boil. Cover and cook for 2 to 3 minutes or until turkey is cooked through and vegetables are tender. Spoon over rice.
Tip: Garnish with shredded Cheddar cheese and thinly sliced green onions if desired.