Mexican Turkey Meatloaf Muffins with Black Beans and Cilantro-Lime Rice
Ingredienser
- 1 cup uncooked long-grain white rice
- 1 pound ground turkey
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/2 cup finely chopped yellow onion
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1 cup canned black beans, rinsed and drained
- 1/4 cup salsa
- 1 tablespoon olive oil
- 1 3/4 cups water
- 1 lime, zested and juiced
- 1/4 cup chopped fresh cilantro
fremgangsmåte
- Heat the oven to 375°F. Lightly grease 8 cups of a standard muffin tin with the olive oil.
- In a mixing bowl, combine the ground turkey, breadcrumbs, egg, onion, garlic, cumin, chili powder, smoked paprika, and salt. Fold in the black beans and salsa gently so the beans stay mostly whole.
- Divide the mixture among the 8 prepared muffin cups, pressing it in lightly. Bake for 25 to 30 minutes, until the muffins are cooked through and no longer pink in the center.
- While the muffins bake, rinse the rice under cold water. Put it in a saucepan with the water and bring to a boil. Cover, reduce the heat to low, and cook according to the rice package directions, until tender and the water has been absorbed.
- Remove the rice from the heat and let it sit, covered, for 5 minutes. Fluff with a fork, then stir in the lime zest, lime juice, and chopped cilantro.
- Serve the turkey muffins with the cilantro-lime rice. For freezer meal prep, let both cool completely before packing them into portions.
merknader
For the best texture, mix the turkey just until combined and avoid packing it tightly into the muffin cups. Freeze the cooled muffins and rice in separate portions so the rice is easy to reheat evenly. Thaw overnight in the refrigerator, then reheat until hot throughout.
Course: Main Course
Cuisine: Mexican
Equipment: Muffin Tin, Mixing Bowl, Saucepan, Fork
Cuisine: Mexican
Equipment: Muffin Tin, Mixing Bowl, Saucepan, Fork