Fish Free Gluten Free Turkey Taco Bowls
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Learn more →Ingredients
4 servings
For the cilantro-lime rice
- 1 ½ cups long-grain white rice
- 2 ¾ cups water
- ¾ tsp salt
- 2 tbsp fresh lime juice (from about 1 lime)
- ¼ cup fresh cilantro, roughly chopped
For the turkey
- 1 tbsp olive oil
- 1 lb ground turkey
Chef's tipBrown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking. - ½ cup red bell pepper, finely diced
- 1 can (14.5 oz) diced tomatoes, drained
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
For the bowls
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen and thawed, or canned and drained)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced or diced
For serving
- ½ cup sour cream (optional)
Can be omittedsour cream
- ½ cup shredded cheddar cheese (optional)
Can be omittedshredded cheddar cheese
- lime wedges, for serving (optional)
Instructions
- 1
Combine the rice, water, and 3/4 tsp salt in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 18 minutes. Remove from heat and let sit, covered, for 5 minutes.
- 2
Fluff the rice with a fork, then stir in the lime juice and cilantro until evenly combined. Cover to keep warm and set aside.
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