RK turkey burrito bowls 2 TT
Nutritional Information

Per serving

27 g
3 g
56 g

Recipe courtesy of Renee Kohlman, www.sweetsugarbean.com

Serves: 6
  1. In the bowl of a 2 ½ - 3 ½ quart (2.5 L – 3.5 L) slow cooker, combine the turkey breast, tomatoes, and ½ cup (125 mL) of poultry stock.
  2. Stir in the spices, salt, sugar and black pepper.
  3. Be sure the turkey is covered with liquid. If not, add more stock.
  4. Cover and cook on low for 3-4 hours.
  5. Remove lid, stir in rice, beans and ½ cup (125 mL) additional poultry stock.
  6. Cover and cook on low for 3-4 more hours, stirring at the two hour mark to ensure rice is cooking evenly.
  7. Check periodically during the last hour to make sure rice is cooked. Add more stock if needed.
  8. Once rice is cooked, stir in corn and season to taste with salt and pepper.
  9. Turn off heat, remove turkey breast and let it cool for 5 minutes before shredding meat with two forks.
  10. Stir the shredded turkey back into rice and bean mixture.
  11. Divide the burrito mixture into bowls and garnish with toppings.

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