Ground Turkey Taco Bowls with Cilantro-Lime Rice

Seasoned ground turkey sits over fluffy rice tossed with fresh cilantro and lime, then topped with black beans, diced tomatoes, shredded lettuce, and a dollop of sour cream. A satisfying bowl that pulls together quickly, with warm spices and bright, fresh flavors in every bite. The homemade taco seasoning is simple and lets you control exactly what goes in.

By TasteBuds

Recipe details

Yield
4 people
Prep time
15 minutes
Cook time
30 minutes
Total time
35 minutes

Ingredients

  • 1½ cups Long-grain white rice, uncooked
  • 3 cups Water (for rice)
  • 1 tsp Salt (for rice)
  • ½ cup Fresh cilantro, chopped
  • 2 medium Lime (for juice and wedges)
  • 1¼ lb Ground turkey (93% lean)
  • 1 tbsp Olive oil
  • 1½ tsp Ground cumin
  • 1½ tsp Chili powder
  • 1 tsp Smoked paprika
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ½ tsp Salt (for turkey seasoning)
  • ¼ tsp Black pepper, freshly ground
  • ¼ cup Water (for turkey)
  • 1 (15 oz) can Black beans, drained and rinsed
  • 2 medium Roma tomatoes, diced
  • 3 cups Romaine lettuce, shredded
  • ½ cup Sour cream

Instructions

  1. Rinse 1½ cups (300 g) white rice under cold water until the water runs clear.
  2. Combine the rinsed rice, 3 cups (720 ml) water, and 1 tsp (5 g) salt in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.
  3. While the rice simmers, measure out 1½ tsp (3 g) ground cumin, 1½ tsp (3 g) chili powder, 1 tsp (2 g) smoked paprika, ½ tsp (1 g) garlic powder, ½ tsp (1 g) onion powder, ½ tsp (2.5 g) salt, and ¼ tsp (0.5 g) black pepper into a small bowl and stir to combine.
  4. Chop ½ cup (15 g) fresh cilantro.
  5. Juice 2 medium limes to get about 3 tablespoons of juice, and cut any remaining lime into wedges for serving.
  6. Once the rice has simmered for 15 minutes, remove from heat and let it sit covered for 5 minutes without lifting the lid.
  7. While the rice rests, heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat.
  8. Add 1¼ lb (565 g) ground turkey to the skillet and cook, breaking it up with a wooden spoon, until no longer pink and starting to brown, about 6 to 7 minutes.
  9. Sprinkle the prepared spice blend over the turkey and stir well to coat. Add ¼ cup (60 ml) water and stir. Let it simmer for 2 to 3 minutes until the liquid mostly evaporates and the turkey is nicely seasoned.
  10. While the turkey simmers, drain and rinse 1 (15 oz/425 g) can black beans.
  11. Dice 2 medium Roma tomatoes.
  12. Shred 3 cups (150 g) romaine lettuce.
  13. Fluff the rice with a fork, then stir in the ½ cup (15 g) chopped cilantro and 3 tbsp lime juice from the juiced limes. Taste and adjust salt if needed.
  14. Divide the cilantro-lime rice among four serving bowls. Top each with the seasoned turkey, black beans, diced tomatoes, and shredded lettuce. Add a dollop of sour cream (about 2 tablespoons per bowl) and serve with lime wedges on the side.