The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Mexican-style Turkey with Coriander Rice & Charred Corn Salsa
Tender British turkey is sizzled until golden, then stirred into a fiery chpotle sauce, brimming with flavour. Dish up alongside fragrant coriander rice and a refreshing salsa, studded with golden charred corn. It's a fiesta on your table!
Ready in 20
High protein
6 plants
Serving size
Ingredients
- 250g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 1 unwaxed lime
- 110g baby tomatoes
- 15g creamed coconut
- 1 handful of fresh coriander
- 300g British diced turkey breast
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 1 tbsp chipotle chilli paste (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 2 garlic clove
- 140g sweetcorn (sweetcorn, water, salt)
Nutritional Information
Calories: 550
Protein: 42g
Carbs: 46g
Fat: 22g
Ingredients
- 1 tbsp chipotle chilli paste (use half) (Water, Ground Chipotle Chillies, Onion, Tomato Puree, Spirit Vinegar, Garlic, Salt, Ground Coriander)
- 150g British diced turkey breast
- 110g baby tomatoes (use half)
- 1 unwaxed lime (use half)
- 250g steamed brown basmati rice (use half) (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 2 garlic clove
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 15g creamed coconut (use half)
- 1 handful of fresh coriander (use half)
- 1 tbsp Mexican spice mix (use half) (Oregano, Smoked Paprika, Coriander, Cumin)
Nutritional Information
Calories: 555
Protein: 42g
Carbs: 47g
Fat: 22g
Mexican-style Turkey with Coriander Rice & Charred Corn Salsa
Tender British turkey is sizzled until golden, then stirred into a fiery chpotle sauce, brimming with flavour. Dish up alongside fragrant coriander rice and a refreshing salsa, studded with golden charred corn. It's a fiesta on your table!
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Cooking Instructions
Before you start
- Pull out 2 medium frying pans, a medium bowl, a sieve, a measuring jug & a grater
Char the sweetcorn & fry the turkey
- Drain the sweetcorn
- Heat a medium frying pan with 2 tsp oil on high heat. Once hot, add the sweetcorn and cook for 2-3 mins, until starting to char. Transfer the sweetcorn to the medium bowl
- Reheat the frying pan with 2 tsp oil on medium-high heat. Once hot, add the turkey and cook for 14 mins, stirring frequently, until golden brown
Prep & salsa time
- Meanwhile, quarter the tomatoes. Finely chop or crush the garlic. Zest and halve the lime. Roughly chop the coriander
- Dissolve the creamed coconut in the jug with 50ml hot water (25ml for 1 person)
- Add the tomatoes, half the garlic, half the coriander and the juice from half the lime to the sweetcorn bowl
- Season with salt and pepper. Mix to combine
Build the flavour
- Add the Mexican spice mix, chipotle paste and remaining garlic to the turkey and cook for 2 mins
- Stir in the coconut mixture. Bring to a boil and simmer for 3-4 mins, until the sauce thickens and coats the turkey. Season with salt and pepper
Cook the rice
- Heat the other medium frying pan on medium-high heat. Once hot, add the rice and break it up with a wooden spoon. Add a splash of water and a pinch of salt and cook for 2-3 mins, until piping hot
- Stir the lime zest and remaining coriander
Plate up
- Check your turkey pieces are cooked through; the meat should be white with the juices running clear
- Share the rice and corn salsa between bowls, topped with the turkey. Pour over any remaining sauce from the pan
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