Peri peri turkey and mango salsa rice bowl

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How to make Peri peri turkey and mango salsa rice bowl

  • Yield : 4
  • Prep Time : 0:15
  • Cook Time : 0:35
  • Total Time : 0:50

Ingredients

  • 1 1/2 cups mountain blend rice
  • 400g piece cold cooked turkey breast, no skin (see notes)
  • 2 tablespoons medium peri peri sauce
  • 1 mango, cut into 1cm pieces
  • 1 Lebanese cucumber, seeded, cut into 1cm pieces
  • 1 small red capsicum, cut into 1cm pieces
  • 1/2 small red onion, finely chopped
  • 2 tablespoons lime juice
  • 1 cos lettuce heart, leaves separated
  • Lime wedges, to serve
  • Parsley sprigs, to serve

Method

  • Step 1 Place rice and 2 cups water in a saucepan over medium heat. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 35 minutes or until liquid is absorbed. Remove from heat. Stand, covered, for 5 minutes.
  • Step 2 Meanwhile, preheat oven to 200C/180C fan-forced. Line a baking tray with baking paper. Place turkey on prepared tray. Brush with peri peri sauce. Bake for 10 minutes or until heated through.
  • Step 3 Place mango, cucumber, capsicum, onion and lime juice in a bowl. Toss to combine.
  • Step 4 Slice turkey. Divide rice among serving bowls. Top with turkey and lettuce. Spoon over salsa. Serve with lime wedges and parsley sprigs.

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