Serves 4; can be doubled.
2 tsp olive oil
1-1/3 lb ground turkey (I use 93% fat-free)
1 onion, chopped
1 clove garlic, chopped
1 tsp cumin
12 oz green chile or tomatillo salsa
4-oz can choppped green chiles, optional (taste your salsa to see if you need extra heat before adding chile peppers)
1 cup chicken stock (low-sodium storebought or homemade)
2 tsp minced cilantro
Pinch of fresh black pepper
2 tsp finely minced red bell pepper, optional
1 Tbsp cornstarch + 3 Tbsp water
4 cups cooked brown rice
1 avocado, diced
1 cup shredded pepper jack or Monterey Jack cheese
In a large, deep-sided, nonstick frying pan, heat the oil over medium heat. Add the turkey, and brown lightly, 3-4 minutes (break up clumps with a spatula). Toss in the onion and garlic, and continue to cook for 1-2 minutes, until the onion is translucent. Stir in the cumin.
Pour the salsa into the pan, and stir to combine. If your salsa is mild and you'd like more heat, add some or all of the can of chopped green chiles.
Add the chicken stock, cilantro and black pepper. Reduce heat to simmer, and cook, uncovered, for 10-15 minutes, until the liquid in the pan is reduced by half. Stir in the (optional) red bell pepper.
With the liquid at a simmer, pour in the cornstarch solution, and stir gently while the sauce thickens slightly. Remove from heat.
Portion the cooked rice into 4 bowls. Top each with a serving of the turkey sauce. Garnish with chopped avocado and shredded cheese, and serve each bowl with a wedge of lime.