Taco Rice Bowl with Ground Turkey

A colorful, build-your-own bowl that puts seasoned ground turkey, fluffy rice, black beans, and bright toppings on the table so everyone can build exactly what they want. The turkey gets a warm taco spice that smells amazing as it cooks, and the toppings stay crisp and fresh. Kids love choosing their own layers, and it comes together fast enough for a weeknight.

By TasteBuds

Recipe details

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

Ingredients

  • 1½ cups white or brown rice, uncooked
  • 3 cups water (for cooking rice)
  • 1 lb ground turkey (93% lean works well)
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika (optional, adds depth)
  • ½ tsp salt
  • ¼ tsp black pepper, freshly ground
  • ¼ cup water (for simmering turkey)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned, drained)
  • 2 cups iceberg or romaine lettuce, shredded
  • 2 medium tomatoes, diced
  • 1 large lime, cut into wedges

Instructions

  1. Rinse 1½ cups rice (300 g) under cold water in a fine-mesh strainer until the water runs clear.
  2. Combine the rinsed rice and 3 cups water (720 ml) in a medium saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes (white rice) or 40 minutes (brown rice) until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
  3. While the rice cooks, measure out 1 tbsp chili powder (15 ml), 1 tsp ground cumin (5 ml), 1 tsp garlic powder (5 ml), ½ tsp onion powder (2.5 ml), ½ tsp smoked paprika (2.5 ml), ½ tsp salt (2.5 ml), and ¼ tsp black pepper (1.25 ml) into a small bowl and stir to combine.
  4. Heat 1 tbsp olive oil (15 ml) in a large skillet over medium-high heat until it shimmers.
  5. Add 1 lb ground turkey (450 g) to the skillet. Break it up with a wooden spoon and cook, stirring occasionally, until no longer pink and starting to brown, about 6 minutes.
  6. Sprinkle the spice mixture over the turkey and stir well to coat every bit. Pour in ¼ cup water (60 ml), stir, and let simmer until the liquid reduces and the turkey is glossy and fragrant, about 3 minutes.
  7. While the turkey simmers, drain and rinse 1 can (15 oz) black beans (425 g) in a colander.
  8. If using frozen 1 cup corn kernels (160 g), run them under warm water to thaw and drain. If using canned, drain well.
  9. Shred 2 cups iceberg or romaine lettuce (100 g) into thin ribbons.
  10. Dice 2 medium tomatoes into small cubes.
  11. Cut 1 large lime into wedges.
  12. Fluff the rice with a fork. Divide it among 4 serving bowls.
  13. Top each bowl of rice with a portion of the seasoned turkey, then arrange the black beans (425 g, drained and rinsed), corn (160 g), shredded lettuce (100 g), and diced tomatoes (2 medium) in separate piles or layers so everyone can mix their own.
  14. Serve each bowl with a lime wedge on the side for squeezing over the top.