Ingredients

• 300 g ground turkey (I used breast fillet)
• 1/2 glass rice
• 1 onion
• 2 cloves garlic
• 1 tablespoon olive oil
• 1/2 can diced tomatoes
• 1/2 red bell pepper
• 1 glass stock
• 1/3 glass drained canned red kidney beans
• 1/3 glass drained canned corn
• 1/3 glass shredded cheese
• spices: 1 teaspoon dried oregano, 1 teaspoon cumin, 1 teaspoon sweet paprika, 1/2 teaspoon hot paprika, 1/2 teaspoon salt, 1/3 teaspoon pepper

Preparation

1. In a skillet, sauté the diced onion and grated garlic in olive oil until translucent. Add the meat and brown thoroughly.
2. Add the spices and mix, then add the dry rice and mix again. Add the diced bell pepper, beans, corn, canned tomatoes, and stock. Stir and bring to a boil. Cover, reduce the heat, and cook covered for about 17-20 minutes.
3. Add the shredded cheese, cover, and heat for about 2 minutes until the cheese melts.
4. Peel and dice the avocado, drizzle with lemon juice, and season with salt. Slice or quarter the cherry tomatoes, or dice the large tomato, and season with salt.
5. Top the dish with the avocado and tomatoes, sprinkle with cilantro, and serve. You can drizzle with lime juice.