1 lb ground turkey
2 large carrots
2 large collard leaves
1 cup rice
2 cups broth or water
2 TBSP Spice by Rachel Sweet SLIGHTLY SPICY CAJUN MIX
Scrub the carrots using a vegetable brush (no need to peel!). Cut them in half to make prep easier. Then take each cut half and cut into quarters lengthwise so that you have a total of 8 carrot sticks. Dice the carrot sticks into cubes and set aside. Rinse the collard leaves and, holding the stem, peel off the leaf all the way down the midrib so that it comes off in two halves. Lay the halves on top of each other and then roll into a loose 'cigar'. Slice the cigar into strips and then cut down the middle of the strips to that you have small pieces. Set aside.
Add the rice, broth, and ONE tablespoon of the SLIGHTLY SPICY CAJUN MIX to a small pot. Turn to high heat until boiling. Then turn to the lowest setting and cover. As the rice cooks, prepare the rest of the meal.
Add the turkey to a medium stockpot and turn the heat to medium. Stir occasionally and use a spatula to break up large chunks until the meat is cooked on the outside, approximately 5 minutes. Then add the carrots and cover the pot. Cook 5 more minutes and then uncover the pot, add the collards and the remaining tablespoon of SLIGHTLY SPICY CAJUN MIX and stir. Shut off the heat and cover the pot until the rice is finished cooking.
When the rice is done, add the rice to the turkey and mix well. Serve hot.