Mexican Turkey And Rice Bowl Recipes

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MEXICAN GROUND TURKEY BOWL



Mexican Ground Turkey Bowl image

This Mexican Ground Turkey Bowl recipe with rice, black beans and tomatoes is a healthier twist on restaurant-style Mexican rice! Leftover cooked rice is mixed with sauteed veggies, lean ground turkey, spices, lime and cilantro! YUM!

Provided by Marie

Categories     Main Course     Side Dish

Time 20m

Number Of Ingredients 14

1 tbsp olive oil
1 onion (minced)
2 garlic cloves (minced)
1 bell pepper (chopped finely)
1 lb/500 grams ground turkey (- or ground chicken)
2 cups leftover cooked rice (- if you don't have leftover rice you can also start by cooking 1 cup dry rice.)
1 14 oz can black beans, ( drained and rinsed)
1 cup plain tomato sauce
1 cup salsa
2 teaspoons chili powder
1 teaspoon cumin
1 tbsp lime juice (up to 2 tbsp to taste)
1/3 cup cilantro (chopped + more for serving)
salt (to taste)

Steps:

  • Heat olive oil in large skillet over medium heat. Add onion, garlic, bell pepper and turkey to the skillet. Cook, stirring often and breaking down the turkey in small bits with the spoon, until turkey is no longer pink (it will finish cooking after).
  • Stir in rice, black beans, tomato sauce, salsa, chili powder and cumin. Reduce heat to low and cook for about 4-5 minutes, stirring often, to let the flavor develop. If it starts to dry out, add a bit more tomato sauce or salsa, just enough to moisten.
  • Turn off the heat, stir in lime juice and cilantro. Taste and adjust salt if needed.
  • Serve immediately with more cilantro and some lime wedges; or pack in containers to eat later.

Nutrition Facts : ServingSize 1 /4th, Calories 441 kcal, Carbohydrate 49 g, Protein 31 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 84 mg, Sodium 879 mg, Fiber 9 g, Sugar 8 g

INSTANT POT GROUND TURKEY AND RICE TACO BOWLS RECIPE



Instant Pot Ground Turkey and Rice Taco Bowls Recipe image

Make a fun healthy family dinner with our Instant Pot ground turkey and rice taco bowls recipe! It is super easy and full of that great Mexican flavor!

Provided by Camille Beckstrand

Categories     Main Course

Time 34m

Number Of Ingredients 18

3 Tablespoons olive oil (divided)
1 pound lean ground turkey
1 onion (diced)
2 cups long grain white rice (uncooked)
16 ounces salsa
15 ounces canned corn (undrained)
4 ounces canned green chilies (undrained)
15 ounces canned black beans (drained and rinsed)
1 ounce taco seasoning mix (1 packet)
2 cups chicken broth
1 cup shredded Mexican blend cheese
shredded lettuce
diced tomatoes
sour cream
diced avocado or guacamole
Fresh chopped cilantro
shredded cheese
tortilla strips

Steps:

  • Press the SAUTE button.
  • Once hot, pour in 2 Tablespoons of olive oil and add the ground turkey and onion. Cook for 5 minutes until onion starts to soften.
  • Add the rice and the remaining Tablespoon of oil and toast uncooked rice for 1 minute.
  • Dump in the salsa, canned corn, canned green chilies, black beans, and taco seasoning mix.
  • Pour the chicken broth on top and make sure all the rice is covered by liquid.
  • Lock the lid into place and turn the knob to sealing, not venting.
  • Press the MANUAL (or PRESSURE COOK) button and set timer for 8 minutes.
  • When done, do a quick release of the pressure by turning the knob to venting.
  • When pressure has been released completely, open the lid and fluff the rice and mix everything together.
  • Sprinkle the cheese on top of the ground turkey and rice mixture and let sit for a few minutes until it melts.
  • Serve in bowls and top with your taco favorite toppings.

Nutrition Facts : Calories 441 kcal, Carbohydrate 61 g, Protein 26 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 40 mg, Sodium 1379 mg, Fiber 7 g, Sugar 4 g, UnsaturatedFat 7 g, ServingSize 1 serving

MEXICAN TURKEY AND RICE BOWL



Mexican Turkey and Rice Bowl image

This meal is so delicious! It's super simple to make and doesn't take long at all. Whip it up for a family dinner or your meal prep for the week.

Provided by Leah Minnucci

Categories     Mexican Recipes

Time 35m

Yield 5

Number Of Ingredients 14

2 cups water
2 cups instant rice
olive oil
1 cup chopped red bell pepper
1 cup chopped green bell pepper
¼ teaspoon minced garlic
1 pound ground turkey
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (15 ounce) can tomato sauce
½ (14.5 ounce) can diced tomatoes
½ tablespoon chili powder, or more to taste
1 teaspoon garlic powder
1 teaspoon ground cumin
salt and ground black pepper to taste

Steps:

  • Stir water and rice together in a microwave-safe bowl. Cover and cook in the microwave on high for 8 minutes. Remove from the microwave, wait until water is fully absorbed, about 5 minutes, then fluff with a fork.
  • While rice is cooking, heat a large skillet over medium-high heat. Pour in just enough olive oil to coat the skillet. Add both bell peppers and garlic. Cook, stirring every so often, until the peppers are no longer hard and crunchy, about 10 minutes. Transfer peppers to a bowl.
  • Add ground turkey to the skillet and reduce heat to medium. Cook turkey, crumbling it up as you stir, until no longer pink, 7 to 10 minutes. Add cooked peppers, kidney beans, tomato sauce, diced tomatoes, chili powder, garlic powder, cumin, salt, and pepper to the skillet. Mix until everything is incorporated and heated through. Serve over rice.

Nutrition Facts : Calories 414 calories, Carbohydrate 52.6 g, Cholesterol 66.9 mg, Fat 10.4 g, Fiber 8.2 g, Protein 27.9 g, SaturatedFat 2.2 g, Sodium 784.9 mg, Sugar 6.5 g

MEXICAN CASSEROLE WITH LEFTOVER TURKEY



Mexican Casserole with Leftover Turkey image

I made this Mexican turkey casserole for my family the day after Thanksgiving. They gobbled it up. Lol. It's a great change of pace from reheating leftovers, for those who love Mexican food.

Provided by Paige

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 10

Number Of Ingredients 13

1 tablespoon vegetable oil
1 onion, chopped
½ teaspoon ground cumin
salt and ground black pepper to taste
2 (15 ounce) cans black beans, drained and rinsed
3 cups shredded cooked turkey
2 cups salsa, divided
1 (15 ounce) can sweet corn, drained
1 cup water
1 (1.25 ounce) package taco seasoning mix
2 cups cooked rice
2 cups shredded Mexican cheese blend, divided
3 cups crushed tortilla chips

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 402 calories, Carbohydrate 41.9 g, Cholesterol 57.8 mg, Fat 14.5 g, Fiber 8.1 g, Protein 26.6 g, SaturatedFat 7.2 g, Sodium 1306.6 mg, Sugar 4.8 g

WEEKDAY MEAL-PREP TURKEY TACO BOWLS RECIPE BY TASTY



Weekday Meal-Prep Turkey Taco Bowls Recipe by Tasty image

Here's what you need: oil, red bell pepper, yellow bell pepper, large red onion, salt, pepper, ground turkey, taco seasoning, diced tomato, rice, black beans, corn, salsa, lime, cheddar cheese, fresh cilantro

Provided by Scott Loitsch

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16

2 tablespoons oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large red onion, sliced
1 teaspoon salt
1 teaspoon pepper
1 lb ground turkey
1 tablespoon taco seasoning, 1 packet
28 oz diced tomato, 1 can, drained
2 cups rice, cooked
1 can black beans, drained, rinsed
1 can corn
1 jar salsa
1 lime, sliced into wedges
cheddar cheese
fresh cilantro, for garnish

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Add the peppers and onions and season with salt and pepper, to taste. Cook, stirring occasionally, until vegetables have softened. Remove from pan, set aside.
  • Add ground turkey to hot skillet. Break apart with a wooden spoon to separate.
  • Season with taco seasoning, stir, cooking until meat has browned and cooked through.
  • Stir in tomatoes. Bring to a gentle simmer for about 5 minutes. Remove from heat.
  • To assemble the taco bowls, add a base of rice to 4 food storage containers. Top each with a scoop of black beans, corn, salsa, cheddar cheese, cooked peppers and onions, and taco meat. Garnish with fresh cilantro and a lime wedge.
  • Store in the refrigerator (and enjoy any extras immediately). Can be kept refrigerated for up to 4 days.
  • Enjoy!

Nutrition Facts : Calories 617 calories, Carbohydrate 85 grams, Fat 16 grams, Fiber 15 grams, Protein 35 grams, Sugar 19 grams

MEXICAN RICE BOWL WITH CHICKEN



Mexican Rice Bowl With Chicken image

Make and share this Mexican Rice Bowl With Chicken recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon vegetable oil
2 chicken breasts, cubed
salt and pepper
1/2 cup onion, diced
2 garlic cloves, minced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 (14 ounce) can corn, drained
1 (14 ounce) can diced tomatoes and green chilies, undrained
1 (14 ounce) can black beans, rinsed and drained
2 tablespoons chili powder
1 tablespoon paprika
1 teaspoon dried chipotle powder
salt and pepper
2 cups white rice, cooked (cooked) or 2 cups brown rice (cooked)
1 cup shredded cheese (for topping)
sour cream (for topping)
tortilla chips (optional) or warmed flour tortilla (optional)

Steps:

  • Cook rice according to package instructions.
  • Meanwhile, heat oil in a large skillet. Season chicken cubes with salt and pepper. Add chicken to the skillet and cook until well browned. Remove from skillet and set aside.
  • Add onion and garlic to skillet, and saute for approximately 5 minutes or until soft. Add in red and green peppers, continue to saute on medium-low heat until peppers are soft, about 7 minutes.
  • Once softened, add all remaining ingredients (except rice and cheese), as well as the cooked chicken. Stir until all ingredients are mixed well and heated through; adjust salt and pepper.
  • Serve over rice with shredded cheese and sour cream. Even heartier with a side of tortilla chips or warmed tortillas.

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