Name: Turkey taco bowls with corn
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 3/4 lb 99% lean ground turkey; 1 3/4 cups canned black beans, drained and rinsed; 1 1/2 cups long-grain white rice; 2 2/3 cups water; 2/3 cup water; 2 tbsp olive oil; 1/4 cup taco seasoning; 1 1/2 tsp salt; 1 1/2 packages frozen corn; 1 1/3 cups salsa; 2 tbsp lime juice; 1 3/4 cups fresh cilantro, chopped

Instructions

Prep 25 min · Cook 10 min

In a large saucepan, combine the rice, the larger amount of water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the olive oil in a 14-inch skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, for 9 to 10 minutes until browned and no pink remains. Done when no pink remains, 165°F.
Add the black beans, taco seasoning, and the remaining water to the skillet. Stir well to coat the meat. Simmer uncovered for 5 to 6 minutes, stirring often, until the liquid reduces to a light sauce that clings to the turkey.
Place the frozen corn in a microwave-safe bowl and microwave for 3 minutes, stirring once halfway, until thawed and warm. Drain well. Stir in the salsa, lime juice, cilantro, and the remaining salt.
Fluff the rice with a fork and divide among six bowls. Top each with a portion of the turkey mixture and the corn salsa.

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Ingredients

Instructions

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