Southwest Turkey and Rice Bowls
Southwest Turkey and Rice Bowls
Ingredients
For the Spiced Turkey
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1/2 yellow onion, small, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Rice and Beans
- 1 cup long grain white rice
- 2 cups water
- 1/4 teaspoon salt
- 1 can black beans, 15 ounce, rinsed and drained
- 1 can chickpeas, 15 ounce, rinsed and drained
- 1 cup corn kernels, frozen or canned (drained)
For Assembly and Garnish
- 4 large eggs
- 1 tablespoon olive oil, for frying eggs
- 4 flour tortillas, small (6-inch), warmed
- 1/4 cup sweet chili sauce, for drizzling
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
- 1 avocado, sliced or diced, for garnish (optional)
Instructions
- 1
Cook the rice: In a medium saucepan, combine the long grain white rice, 2 cups of water, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min
- 2
Prepare the spiced turkey: While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 3
Sauté aromatics and spices: Add the diced yellow onion to the skillet with the turkey and cook until softened, about 3-4 minutes. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, 1/2 teaspoon of salt, and black pepper. Cook for 1 minute more, until fragrant.
⏱️ 5 min
- 4
Heat the beans and corn: Add the rinsed and drained black beans, chickpeas, and corn kernels to the skillet with the turkey mixture. Stir to combine and heat through for 3-5 minutes, allowing the flavors to meld. Keep warm.
⏱️ 5 min
- 5
Fry the eggs: In a separate non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Crack the large eggs into the skillet and fry them to your desired doneness (sunny-side up, over easy, etc.). Season lightly with salt and pepper.
⏱️ 5 min
- 6
Assemble the bowls: Divide the cooked rice among 4 serving bowls. Top each with a generous portion of the spiced turkey and bean mixture. Place one fried egg on top of each bowl.
⏱️ 3 min
- 7
Garnish and serve: Drizzle each bowl with sweet chili sauce. Garnish with fresh chopped cilantro, sliced or diced avocado (if using), and a lime wedge. Serve immediately with warm flour tortillas on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Southwest Turkey and Rice Bowls
Ingredients
For the Spiced Turkey
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1/2 yellow onion, small, diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Rice and Beans
- 1 cup long grain white rice
- 2 cups water
- 1/4 teaspoon salt
- 1 can black beans, 15 ounce, rinsed and drained
- 1 can chickpeas, 15 ounce, rinsed and drained
- 1 cup corn kernels, frozen or canned (drained)
For Assembly and Garnish
- 4 large eggs
- 1 tablespoon olive oil, for frying eggs
- 4 flour tortillas, small (6-inch), warmed
- 1/4 cup sweet chili sauce, for drizzling
- 1/4 cup fresh cilantro, chopped, for garnish
- 1 lime, cut into wedges, for serving
- 1 avocado, sliced or diced, for garnish (optional)
Instructions
- 1
Cook the rice: In a medium saucepan, combine the long grain white rice, 2 cups of water, and 1/4 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
⏱️ 20 min - 2
Prepare the spiced turkey: While the rice cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Sauté aromatics and spices: Add the diced yellow onion to the skillet with the turkey and cook until softened, about 3-4 minutes. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, 1/2 teaspoon of salt, and black pepper. Cook for 1 minute more, until fragrant.
⏱️ 5 min - 4
Heat the beans and corn: Add the rinsed and drained black beans, chickpeas, and corn kernels to the skillet with the turkey mixture. Stir to combine and heat through for 3-5 minutes, allowing the flavors to meld. Keep warm.
⏱️ 5 min - 5
Fry the eggs: In a separate non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Crack the large eggs into the skillet and fry them to your desired doneness (sunny-side up, over easy, etc.). Season lightly with salt and pepper.
⏱️ 5 min - 6
Assemble the bowls: Divide the cooked rice among 4 serving bowls. Top each with a generous portion of the spiced turkey and bean mixture. Place one fried egg on top of each bowl.
⏱️ 3 min - 7
Garnish and serve: Drizzle each bowl with sweet chili sauce. Garnish with fresh chopped cilantro, sliced or diced avocado (if using), and a lime wedge. Serve immediately with warm flour tortillas on the side.
⏱️ 2 min