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One-Pot Spicy Turkey Rice Taco Bowl Recipe

One-Pot Spicy Turkey Rice Taco Bowl

A hearty one-pot dinner featuring seasoned ground turkey, tomato rice, black beans, corn, and fresh taco-bowl toppings. It makes 4 servings and comes together in about 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil
  • 1 pound Lean ground turkey
  • 1 small onion, about 1 cup Small yellow onion, diced
  • 3 cloves Garlic, minced
  • 1 jalapeño Jalapeño, seeded and finely diced
  • 1 tablespoon Tomato paste
  • 1 cup Long-grain white rice, rinsed
  • 1 10-ounce can Diced tomatoes with green chiles, with liquid
  • 1 1/4 cups Low-sodium chicken broth
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 cup Corn kernels, frozen or canned and drained
Seasonings
  • 2 teaspoons Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked or sweet paprika
  • 1/2 teaspoon Dried oregano
  • 3/4 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
  • 1/4 teaspoon, optional Cayenne pepper
Finishing Ingredient
  • 1/2 lime Fresh lime juice
For Serving
  • As needed Shredded cheddar or Monterey Jack cheese
  • As needed Sliced avocado
  • As needed Chopped cilantro
  • As needed Sour cream or plain Greek yogurt
  • As needed Lime wedges
  • As needed Sliced jalapeño or salsa

Method
 

Step-by-Step
  1. Heat the olive oil in a large deep skillet, Dutch oven, or sauté pan over medium-high heat. Add the ground turkey and cook for 5–7 minutes, breaking it into small pieces, until browned and no longer pink.
  2. Add the diced onion, jalapeño, and minced garlic. Cook for 3–4 minutes, stirring often, until the onion softens and the garlic smells fragrant.
  3. Stir in the tomato paste, chili powder, cumin, paprika, oregano, kosher salt, black pepper, and cayenne if using. Cook for about 30 seconds so the spices bloom and coat the turkey.
  4. Stir in the rinsed rice, diced tomatoes with their liquid, and chicken broth. Bring the mixture to a boil, scraping the bottom of the pan to loosen any flavorful browned bits.
  5. Reduce the heat to low and cover the pan tightly. Simmer for 18–20 minutes, or until the rice is tender and most of the liquid has been absorbed, avoiding frequent stirring.
  6. Fold in the drained black beans and corn during the final 3–5 minutes. Keep the pan covered so both ingredients heat through without becoming mushy.
  7. Remove the pan from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork, stir in the lime juice, and taste for seasoning.
  8. Spoon the turkey rice mixture into bowls and top with shredded cheese, avocado, cilantro, sour cream or Greek yogurt, salsa, sliced jalapeño, and lime wedges.

Notes

Rinse the rice before cooking to remove excess surface starch and help prevent a gummy texture. Keep the pan covered at a low simmer; if the rice is still firm after the liquid is absorbed, add 2–3 tablespoons of broth, cover, and cook for a few more minutes. For less heat, use plain diced tomatoes and omit the cayenne. For more heat, use a hotter green-chile tomato variety or add chipotle powder.