Step 1: Boil the Rice
Clean and dry all the produce thoroughly. Measure ¾ cup of water (or 1 ½ cups for 4 servings) and pour it into a small pot along with the rice and a pinch of salt. Place the pot on medium-high heat and bring the water to a boil. Once it starts boiling, cover the pot with a lid and lower the heat to simmer gently. Allow the rice to cook until it’s soft, which should take around 15-18 minutes. After cooking, turn off the heat but leave the pot covered until it’s time to use the rice in Step 4.
Step 2: Prepare the Veggies
While the rice cooks, start preparing the vegetables. Cut the onion in half, peel it, and slice it thinly. Set aside a small portion and finely mince until you have about 2 tablespoons (or 3 tablespoons for 4 servings). Dice the tomato, chop the cilantro roughly, and zest the lime before cutting it into quarters. Slice the green pepper into thin strips after removing the core. Once everything is prepped, combine the minced onion, diced tomato, half of the cilantro, and a splash of lime juice in a small bowl. Add salt and pepper to taste, and mix well.
Step 3: Combine Veggies and Meat (optional)
Pour a small amount of oil into a large pan and heat it over medium-high heat. Add the sliced onion, green pepper, and a pinch of salt, then cook while stirring occasionally until the vegetables are softened and lightly browned, about 5-7 minutes. Push the vegetables to one side of the pan, then add the 6 ounces of ground turkey to the empty side. Season the turkey lightly with salt and pepper and use a spatula to break it apart into small pieces. Cook the turkey until it is browned and fully cooked through, stirring occasionally, about 5-7 minutes.
Once the turkey is cooked, mix it together with the vegetables in the pan. Next, stir in the black beans along with their liquid, the stock concentrate, and a good pinch of salt (about ½ teaspoon, or 1 teaspoon if making 4 servings), along with some pepper. Allow the mixture to come to a simmer, then cook until the liquid reduces, approximately 5-7 minutes. Once done, take the pan off the heat.
Step 4: Rice Zest and Tortillas
Fluff the cooked rice with a fork, then stir in the lime zest and the rest of the cilantro. Season with salt and pepper to taste. Wrap the tortillas in damp paper towels and microwave them for about 30 seconds, or until they are soft and flexible.
Step 5: Build Your Burrito Magic
Place each warmed tortilla on a clean surface. Add about 1/3 cup of rice onto the lower third of the tortilla and spread it in a line. Spoon 1/2 cup of the filling on top (save any extra filling to serve on the side) and sprinkle with Monterey Jack cheese. Add a dollop of smoky red pepper crema (or replace it with sour cream, if preferred), a scoop of pico de gallo, and a spoonful of guacamole, keeping the remaining guacamole for later. Fold the bottom part of the tortilla up over the filling, then fold in both sides. Roll the tortilla tightly upwards to create a burrito. For easier handling, you can place each tortilla on foil or parchment paper before rolling and wrap them up for a neater eating experience.
Step 6: Enjoy
Slice the burritos diagonally in half and arrange them on plates. Serve with the leftover rice, filling, smoky red pepper crema (or sour cream), pico de gallo, guacamole, and any remaining lime wedges for squeezing.
