Turkey Poblano Bowls (or Tacos)

1 pound ground turkey
1 onion, diced
2 poblano peppers, thinly sliced
1 jalapeno or serrano pepper, minced
1 clove garlic (optional)
1 tomato, diced
1 14.5 oz can of diced (no salt added) tomatoes
1 tablespoon tomato paste
1 tablespoon chili powder
1 cup frozen (or fresh off the cob) corn
1 cup of Minute Brown Rice
Monterrey Jack cheese
Olive Oil
Salt
Pepper

Preheat a large skillet on medium.  Add the poblano peppers and saute for about 4 minutes.  Add the onions and garlic, if using. Saute another 4-5 minutes until onions are soft.  Transfer to a large bowl and add the diced (fresh) tomato.

Reheat the skillet and add a little olive oil.  Add the ground turkey, chili powder and salt/pepper to taste.  Cook until browned.  Add the tomato paste and cook 1 minute.  Add the can of diced tomatoes.  Use the can and fill half way with water, add to the mixture.  Reheat to a simmer then add this to the pepper/onion mixture.

Reheat the skillet. Add the corn and brown it a little. Add the rice, followed by the pepper/onion/turkey mixture that was set aside.

Bring back to a boil, put a lid on the skillet, reduce heat and let simmer for 15 minutes.

Serve in a bowl w/ the cheese on top OR serve as a taco filling w/ the cheese, sour cream and other taco fixings.