Preparation time: 5 minutes
Cooking time: 30 minutes
Time allotted: 35 minutes
1 tablespoon extra virgin olive oil
1 cup onion, diced (120 grams)
1 pound ground turkey (93/7 ratio)
2 minced garlic cloves
1 cup cooked white rice (uncooked)
1 can (14.5 ounces) tomatoes roasted in the fire
1 can rinsed and drained black beans (230 grams)
3 cups (340 g/2 medium) diced bell peppers
2 teaspoon taco seasoning
1 1/2 cups broth, seasoned with salt and pepper to taste
Avocado, cilantro, lime juice, greek yogurt/sour cream, jalapenos, salsa, hot sauce…
Prepare your turkey. Heat the oil in a large cast-iron or nonstick skillet over medium heat for about 20 seconds. Add the onion and sauce and cook for 2-3 minutes, or until softened. Cook until the turkey is browned, about 5 minutes, and add the minced garlic, salt, and pepper.
Combine the remaining ingredients. Stir in the rice, tomatoes, black beans, peppers, taco seasoning, and salt and pepper to taste.
Pour in the broth and carefully stir to ensure that it is evenly distributed and that nothing sticks to the bottom. Cover and simmer for 15-20 minutes, or until liquid is absorbed and rice is tender. Stir frequently to prevent the rice from burning.
Enjoy! Enjoy with optional toppings or your favorite toppings