Taco Rice Bowl with Ground Turkey

Seasoned ground turkey sits on fluffy rice, piled with black beans, sweet corn, crisp lettuce, and juicy tomatoes. A squeeze of lime ties it all together. This build-your-own-bowl supper lets kids choose what goes in and what stays out, which means everyone eats happily and you get a break from the negotiation table. The turkey picks up warmth from cumin and chili powder without any heat, the beans add heft, and the vegetables bring color and crunch. It comes together fast, reheats beautifully, and works just as well with brown rice as white.

By TasteBuds

Recipe details

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

Ingredients

  • 1½ cups White or brown rice, uncooked
  • 3 cups Water (for white rice; use 3¼ cups (780 ml) for brown rice)
  • 1 lb Ground turkey, preferably 93% lean
  • 1 tbsp Olive oil
  • 1½ tsp Ground cumin
  • 1 tsp Chili powder
  • ½ tsp Garlic powder
  • ½ tsp Onion powder
  • ½ tsp Salt (plus more to taste)
  • ¼ tsp Black pepper, freshly ground
  • ¼ cup Water (for turkey)
  • 1 (15 oz) can Black beans, drained and rinsed
  • 1 cup Corn, frozen or canned, drained
  • 2 cups Romaine or iceberg lettuce, shredded
  • 2 medium Tomatoes, diced
  • 1 large Lime, cut into wedges

Instructions

  1. Rinse 1½ cups rice (300 g) in a fine-mesh strainer under cold water 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.
  3. Once boiling, reduce the heat to low, cover with a lid, and simmer for 18 minutes for white rice or 40 minutes for brown rice. Do not lift the lid.
  4. While the rice cooks, heat 1 tbsp olive oil (15 ml) in a large skillet over medium-high heat.
  5. Add 1 lb ground turkey (450 g) to the skillet. Break it apart with a wooden spoon and cook, stirring occasionally, until no longer pink and starting to brown, about 6 minutes.
  6. While the turkey browns, measure out 1½ tsp ground cumin, 1 tsp chili powder, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp salt, and ¼ tsp black pepper into a small bowl.
  7. Add the spice mixture and ¼ cup water (60 ml) to the browned turkey. Stir well, reduce heat to medium-low, and simmer until the liquid reduces and the turkey is glossy and coated, about 3 minutes. Taste and add more salt if needed.
  8. While the turkey simmers, drain and rinse 1 (15 oz) can black beans (425 g) in a strainer.
  9. Measure out 1 cup corn (165 g) if using frozen, or drain if using canned.
  10. Shred 2 cups romaine or iceberg lettuce (120 g) into thin ribbons.
  11. Dice 2 medium tomatoes into small pieces.
  12. Cut 1 large lime into wedges.
  13. When the rice timer goes off, remove the pan from heat and let it sit, covered, for 5 minutes to steam.
  14. Fluff the rice with a fork.
  15. Divide the rice among four bowls. Top each with the seasoned turkey, black beans, corn, shredded lettuce, and diced tomatoes. Serve with lime wedges on the side for squeezing over the top.