Ingredients:

• 2 tbsp Avocado Oil
• 1-pound Lean Ground Turkey
• 2 Large Garlic Cloves – Minced
• 2 Medium Yellow Onions – Diced
• 1- Small Green Pepper – Chopped
• 1 can, (14.5 ounce) Diced Tomatoes – undrained
• 1 can, (16 ounces) Red Beans – undrained
• 1/2 tsp Celtic Sea Salt
• ¼ tsp Freshly Ground Black Pepper.
• 1 tsp Hot Mexican Chili Powder
• ¼ tsp each of Cumin, Oregano, and Smoked Paprika
• 2/3 Cup uncooked White Rice
• 1 cup Chicken Broth
• ½ – ¾ Cup Shredded Mexican Cheese Blend.
• 1 Medium Tomato – Halved then Sliced

Directions:

1. Over medium – high heat, place Oil, Onion, Green Pepper. and Garlic in a medium sized Dutch oven or 12” skillet that can go into the oven.
2. Cook the onions until they begin to look clear, add the Ground Turkey, stirring and chopping until meat is nicely browned. Note: (add a little water if necessary, to prevent the mixture from sticking to the pan),
3. Reduce heat to Medium, then Stir in the Salt, Pepper, Cumin, Oregano, Smoked Paprika, Chili Powder and Tomatoes
4. Continue Stirring over Medium heat for 5 minutes.
5. Add the Chicken Broth and Rice, bring to a slight boil and continue cooking until Rice is almost fully cooked, slightly al dente.
6. Set the oven temperature to “Broil” (500 degrees).
7. Add the Beans and continue cooking until the beans are as warm as the mixture.
8. Remove from stovetop, cover with Shredded Cheese, arrange tomato slices randomly in cheese topping, put in oven and broil until Cheese is nicely browned,
9. Serve immediately.

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