• Before starting, wash and dry all produce.
• Core, then cut pepper into 1/4-inch pieces.
• Thinly slice green onions.
• To a medium pot, add corn, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt.
• Stir, cover and bring to a boil over high.
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 18-20 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered. 

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then turkey. 
• Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** 
• Using a slotted spoon, transfer turkey to a paper towel-lined plate. Set aside.

• To the same pan, add 1 tbsp (2 tbsp) oil, then onion, peppers, garlic puree, and Cajun Spice Blend. Cook for 2-3 min, stirring constantly, until fragrant.
• When peppers are tender-crisp, add tomato sauce base, turkey   and 1/4 cup (1/2 cup) water. Season with salt and pepper. Simmer for 1-2 min, until slightly thickened.

• Fluff rice with a fork, season with salt.
• Divide rice and turkey  
•  between bowls.
• Dollop sour cream over top.
• Sprinkle green onions over top.

If you've opted to get turkey, cook in the same way the recipe instructs you to cook sausage.**