For the rice
2 cups basmati rice
2 cups low sodium chicken broth
1 cup water
1 tbs butter
Cracked salt and pepper
Various seasonings (all are Whole Foods Frontier Co-Op brand): Bayou grill cajun and creole blend, Chili powder with cumin, garlic & oregano, Chipotle smoked red jalapeños, Mexican fiesta seasoning
For your protein
Optional: you can use ground turkey, grilled chicken, or a combination of black and garbanzo beans for a vegetarian option
For the avocado crema
2 tbs plain Greek yogurt
2 tsp lime juice
A pinch of salt
For the pico de gallo
1 1/2 medium vine tomatoes
1 tbs chopped cilantro
1/4 cup diced red bell pepper
2 tbs diced purple onion
1-2 tbs lime juice (I prefer my pico with extra lime)
Optional: poblano pepper
For the boats
6 small zucchninis
Start with the rice. Combine all ingredients in a medium pot. Simmer for 15 mins, then take off the heat. Set aside until boat assembly.
In a separate pan, sauté 3/4 a link turkey sausage cubed small (first sliced in thin medallions then further sliced to make a cube shape). After it crisps to your liking, add to the pot of cooked rice. Stir and take off heat. Set aside for now.
To make the avocado crema, add all ingredients to blender. Combine until silky smooth. Place in refrigerator for now.
Add all pico de gallo ingredients to a bowl. Place in fridge until boat assembly. Allow juices to marinate.
Scoop out the innards of 6 small zucchinis. Lightly drizzle with olive oil and place in oven set to 350 for 10 minutes.
Remove from oven and fill with rice mixture and top with Mexican cheese. Continue cooking in oven for 15-20 minutes (check often if you’d prefer them more al dente).
Serve with pico de gallo, drizzle with avocado crema, and top with cilantro.