Name: Turkey taco bowl with less rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 tbsp white rice; 1/4 cup water; 5 oz 99% lean ground turkey; 1/3 cup canned black beans, drained and rinsed; 1/3 cup yellow onion, diced; 1 tsp olive oil; 1 tbsp taco seasoning; 1/4 tsp salt; 2 tsp lime juice; 1/3 cup fresh cilantro, chopped; 1/3 cup cherry tomatoes, halved; 1 oz romaine lettuce, shredded; 3 tbsp water

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, the 1/4 cup of water, and a pinch of the salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the olive oil in a 12-inch skillet over medium-high heat. Add the onion and cook for 4 to 5 minutes until softened and translucent.
Add the ground turkey and the rest of the salt to the skillet. Cook, breaking up the meat with a spoon, for 6 to 7 minutes until opaque in the center and cooked through. Done when opaque in the center, 165°F.
Stir in the black beans, taco seasoning, and the 3 tbsp of water. Simmer for 2 to 3 minutes until the liquid is mostly absorbed, the beans are heated through, and the mixture looks saucy. Taste and add more seasoning only if needed.
Fluff the cooked rice with a fork and stir in the lime juice and chopped cilantro. Place the rice in a bowl and top with the turkey mixture, shredded romaine, and cherry tomatoes.

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Ingredients

Instructions

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