Turkey Taco Rice Bowls
- Serves
- 4 servings
- Prep
- 12 min
- Cook
- 22 min
- Cost
- $18.00
- Nutrition
- 520 cal · 42g protein
- skillet
- high-protein
- kid-favorite
🍳 2 pans · Picky-eater safe bet: plain rice · kept by 2 families
Turkey Taco Rice Bowls is a Mexican weeknight dinner that serves 4 and is on the table in about 34 minutes, for around $18 in groceries. You'll need 2 pans, and the 13 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Chips and salsa (2 min)
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 3-quart saucepan with lidDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- LadleDon't have one? Amazon →
- ColanderDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb ground turkey
- 1 cup basmati rice
- 10 oz grape tomatoes
- 1 count red onion
- 1 bunch fresh cilantro
- 1 count lime
- 1 count avocado
- 2 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 3/4 tsp salt
- 1/4 tsp black pepper
Steps
- Rinse the dry rice and combine with 1 1/2 cups water and 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce to low, and cook 15 minutes. Rest 5 minutes covered, then fluff.
- Make a quick pico: quarter the tomatoes, finely dice half the red onion, and chop a big handful of cilantro. Toss with the juice of half the lime and a pinch of salt.
- Finely dice the remaining onion half. Heat the oil in a large skillet over medium-high and cook the onion 2 minutes, then add the turkey and cook 7 to 8 minutes, breaking it up, until no pink remains (165°F).
- Stir in the chili powder, cumin, garlic powder, 1 teaspoon salt, a few grinds of pepper, and 1/4 cup water. Simmer 2 minutes until the spices coat the meat.
- Slice the avocado. Build bowls with rice, taco turkey, pico, avocado, and a squeeze of the remaining lime.
- Picky eater tip: serve the plain rice and taco turkey with the avocado on the side, and skip the pico.
- Make ahead: cook the rice and turkey up to 3 days ahead and refrigerate; make the pico and slice the avocado fresh.
On the side: Chips and salsa (2 min)
1 bag tortilla chips, 1 jar salsa
- Put out the chips with a bowl of salsa.
Nutrition per serving
- Protein
- 42 g
- Carbohydrates
- 48 g
- Fiber
- 6 g
- Sugar
- 4 g
- Fat
- 16 g
- Saturated fat
- 3 g
- Sodium
- 420 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop