Turkey Taco Bowls with Black Beans and Cilantro Lime Rice

Seasoned ground turkey sits over fluffy cilantro lime rice with black beans, diced tomatoes, and crisp shredded lettuce. Set out bowls of toppings and let everyone build their own. The rice is bright and herby, the turkey warm with cumin and chili powder, and the whole thing comes together fast enough for a weeknight but feels like a party.

By TasteBuds

Recipe details

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

Ingredients

  • 1½ cups long-grain white rice, uncooked
  • 3 cups water (for rice)
  • 1 tsp kosher salt (for rice)
  • 3 medium limes (divided use)
  • 1 cup fresh cilantro, chopped (divided use)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1½ lb ground turkey (93% lean or similar)
  • 2 tsp ground cumin
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt (for turkey)
  • ½ tsp black pepper, freshly ground
  • 1 (15 oz) can black beans, drained and rinsed
  • 3 medium roma tomatoes, diced
  • ½ head iceberg lettuce, shredded
  • ½ small red onion, finely diced (optional topping)
  • 1 medium jalapeño, thinly sliced (optional topping)
  • 2 medium avocado, sliced or diced (optional topping)

Instructions

  1. Rinse 1½ cups (300 g) long-grain white rice, uncooked in a fine-mesh strainer under cold water until the water runs clear, about 30 seconds.
  2. Combine the rinsed rice, 3 cups (720 ml) water, and 1 tsp (5 g) kosher salt in a medium saucepan. Bring to a boil over high heat.
  3. Once boiling, reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes without lifting the lid.
  4. While the rice cooks, juice 2 medium limes to yield about 3 tablespoons of juice. Set aside.
  5. Chop 1 cup (30 g) fresh cilantro. Reserve half for the rice and half for topping.
  6. Dice 1 medium yellow onion.
  7. Mince 4 cloves garlic.
  8. After 15 minutes, remove the rice from heat and let it stand, covered, for 5 minutes to steam.
  9. Fluff the rice with a fork, then fold in the reserved lime juice and ½ cup (15 g) chopped cilantro. Cover and keep warm.
  10. Heat 1 tbsp (15 ml) olive oil in a large skillet over medium-high heat.
  11. Add 1 medium yellow onion, diced and cook, stirring occasionally, until softened and turning golden at the edges, about 5 minutes.
  12. Add 4 cloves garlic, minced and cook, stirring constantly, until fragrant, about 30 seconds.
  13. Add 1½ lb (680 g) ground turkey to the skillet. Break it up with a wooden spoon and cook, stirring occasionally, until no longer pink and beginning to brown, about 6 minutes.
  14. Stir in 2 tsp (5 g) ground cumin, 2 tsp (5 g) chili powder, 1 tsp (3 g) smoked paprika, 1 tsp (5 g) kosher salt, and ½ tsp (1 g) black pepper, freshly ground. Cook, stirring, for 1 minute to toast the spices.
  15. Stir in 1 (15 oz / 425 g) can black beans, drained and rinsed. Cook until warmed through, about 2 minutes.
  16. While the turkey finishes, dice 3 medium roma tomatoes.
  17. Shred ½ head iceberg lettuce.
  18. Finely dice ½ small red onion for an optional topping.
  19. Thinly slice 1 medium jalapeño for an optional topping.
  20. Slice or dice 2 medium avocados for an optional topping.
  21. Cut the remaining 1 medium lime into wedges.
  22. Divide the cilantro lime rice among four bowls. Top each with the seasoned turkey and black bean mixture, 3 medium roma tomatoes, diced, and ½ head iceberg lettuce, shredded. Set out small bowls of ½ small red onion, finely diced, 1 medium jalapeño, thinly sliced, 2 medium avocados, sliced or diced, the remaining ½ cup (15 g) chopped cilantro, and lime wedges so everyone can build their own bowl.