• In a small pot, combine rice, 3/4 cup water (11/2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

• Wash and dry produce. • Peel and mince or grate garlic. Roughly chop cilantro.

• Heat a drizzle of oil in a medium pot over medium-high heat. Add turkey*, garlic, and cumin; season with salt and pepper. Cook, breaking up meat into pieces, until turkey is browned and cooked through, 4-6 minutes. • Stir in salsa, beans and their liquid, half the cilantro, and 1/4 cup water (1/2 cup for 4 servings). Bring to a simmer and cook, stirring occasionally, until flavors meld and chili has thickened slightly, 5-7 minutes. Taste and season with salt and pepper if desired.

• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 4 servings). • Divide chili verde and rice between bowls in separate sections. Dollop with sour cream and garnish with remaining cilantro. Serve. Ground Turkey is fully cooked when internal temperature reaches 165°.