Turkey Taco Rice Bowls

Quick Answers

Turkey Taco Rice Bowls: Step by Step

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1. Put the rice and water in a saucepan, bring to the boil, cover and cook over low heat for 15 minutes. Stand covered for 5 minutes, then fluff.

   Mark done Start 15 min timer

2. Meanwhile, heat the oil in a large frying pan over medium-high heat. Brown the turkey for 6 minutes, crumbling it as it cooks.

   Mark done Start 6 min timer

3. Stir in the chilli powder, cumin, paprika, garlic powder and oregano and cook for 1 minute. Add a splash of water and cook for 2 minutes more.

   Mark done Start 1 min timer

4. Divide the rice between four bowls and top with the turkey, lettuce and sweetcorn. Add the lime juice and scatter with the cilantro.

   Mark done

Tips That Matter

• Make a double batch of the spice mix and keep it in a jar; it saves time on the next taco night.
• If the turkey sticks to the pan, add the splash of water earlier.
• Squeeze the lime over the bowl at the table so that the lettuce stays crisp.

Ingredient Swaps

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairs Well With

Sliced cucumber · Shredded cabbage with lime · Fresh pineapple

Keeping and Reheating

Keeps in the fridge for up to 3 days. Store the rice, turkey and lettuce separately and reheat the turkey and rice until hot.

Turkey Taco Rice Bowls Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.