Name: Turkey and black bean bowls
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1 lb 14 oz 99% lean ground turkey, raw; 1 1/2 (15-oz) cans black beans, drained and rinsed; 3/4 cup long-grain white rice; 1 1/3 cups water; 2/3 cup water; 2 tbsp olive oil; 1/3 cup taco seasoning; 1 3/4 tsp salt; 3/4 package frozen corn; 1 1/4 cups salsa

Nutrition

Per serving

2,538 calories

Protein: 248g; 39% of calories
Carbs: 275g; 43% of calories
Fat: 50g; 18% of calories

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. Done when opaque in the center, 165°F.
Place the frozen corn in a microwave-safe bowl and microwave for 3 minutes, stirring once halfway, until thawed and warm. Drain any excess liquid.
Add the black beans, taco seasoning, warm corn, the remaining salt, and the remaining water to the skillet. Stir well to coat. Simmer uncovered for 6 minutes, stirring often, until the liquid reduces to a light sauce that clings to the turkey.
Fluff the rice with a fork and divide among six bowls. Top each with a portion of the turkey filling and the plain salsa.

Nutrition

Ingredients

Instructions

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