1 poblano pepper, seeds removed and finely diced (you can sub bell pepper or jalapeño pepper if you don’t have poblano)
1– 15 oz can fire roasted diced tomatoes
1 c uncooked orzo
2 T tomato paste
3 c chicken broth
1 1/2 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp dried oregano
Salt and Pepper, to taste
Lime, for serving
Chopped cilantro, for serving
Salsa, for serving
Other topping ideas:
avocado
tortilla chips
sour cream (can sub Greek yogurt)
green onions
jalepenos
Scale
Instructions
heat oil in a large skillet over medium high heat. Add turkey and cook, breaking up with the back of your spoon until fully cooked. Add onion, garlic, and poblano pepper; cook another 3-4 minutes or so, until onion is translucent, pepper soft, and garlic fragrant. Season with salt and pepper.
Add in diced tomatoes, orzo, tomato paste, broth, and spices; stir to combine. Bring to a boil, reduce heat and simmer for 10-12 minutes, stirring frequently, until orzo is cooked and liquid has reduced.