Although they seem complex, these little boats are a super simple way to spice things up! A guaranteed fan favorite.
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 (use as primary seasoning)
- Chili powder with cumin, garlic & oregano
- Chipotle smoked red jalapeños
- Mexican fiesta seasoning
- Organic oregano leaves
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.
For the avocado crema
2 TBS plain Greek yogurt
2 tsp lime juice
A pinch of salt
Combine until silky smooth. Place in refrigerator for now.
For the pico de gallo
1 and a half 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)
Poblano pepper if desired
For the boats
Scoop out the innards of 6 small zucchinis. Lightly drizzle with olive oil and place in oven set to 350 degrees F for 10 minutes. Remove from oven and fill with rice mixture and Mexican cheese. Continue cooking in oven for 15-20 minutes (check often if you’d prefer them more al dente).
Once removed from oven, top with avocado crema, pico, and cilantro. Pair with tortilla chips and salsa.