Heat the olive oil in a large frying pan over low medium heat.
Add the diced onion to the pan and let it cook until they start to become translucent. Then add the bell pepper and jalapeño to the pan and cook until they become tender.
In the meantime, add the turkey to a medium/large bowl and season with the cayenne, salt, garlic powder, onion powder, cumin powder, and tomato bouillon and mix it all together.
Once the veggies are tender, add the turkey to the pan and cook through.
Drain the juices from the turkey and remove it from the pan, serve immediately.
Mexican Red Rice
Start by adding the olive oil to a medium pot and heating it over medium heat.
Once it’s hot, add the rice and salt and stir well to coat all of the rice in oil. Let it cook and stir every two minutes until the rice starts to turn a light brown color.
Add the onion, chicken broth, garlic, tomatoes, and tomato bouillon to a blender and blend until smooth.
Once the rice has browned up a bit, pour in the tomato mix. (Be careful, as the water will start to pop and sizzle).
Bring the rice to a boil over high heat and reduce to low medium heat. Cover with a lid and let it cook for 20 minutes.
Once it has cooked, remove the lid and check to see how much moisture is left. If there is a lot, turn the heat down and let it cook with the lid off for 3-5 more minutes. If the moisture is gone, remove the lid, turn the heat off and let it sit for five to six minutes.
Fluff the rice and serve.
Remove the peel and smash the avocado in a small bowl.
Add the garlic powder, chili powder, lime juice, and salt to the bowl. Mix thoroughly and let it sit for five to ten minutes to allow the garlic powder and salt to incorporate well.
Assemble the Burritos
Start by warming the tortillas in a pan or in the microwave.
Spread a layer of guacamole into the middle of the tortilla leaving space to close it.
Next, layer the rice, turkey, cheese, lettuce, and tomatoes.
Fold and roll up the tortilla and serve immediately with salsa or sour cream.