Turkey Burrito Rice Bowls

Why You’ll Love This Recipe

This Turkey Burrito Rice Bowl is incredibly versatile, allowing you to customize it with your favorite toppings. Whether you enjoy it with a little heat or prefer something milder, the taco-seasoned turkey, sweet corn, and fresh bell peppers add a burst of flavor. The cilantro rice ties everything together perfectly, making each bite delicious and hearty. It’s an easy-to-make meal that’s ideal for meal prepping, serving 4 people, and is packed with protein, fiber, and bold flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• For the Turkey Mixture:
  • 1 tablespoon olive oil
  • 1 pound lean ground turkey (or chicken, or beef)
  • 1 bell pepper (diced, red or green)
  • 1 cup frozen corn (optional)
  • ¼ cup salsa (mild or hot)
  • 1 packet taco seasoning (about 3 tablespoons)
  • Toppings of your choice (shredded cheese, cilantro, sour cream, lettuce, tomatoes)
• For the Rice:
  • 1 cup long grain white rice
  • 2 cups water
  • ¼ teaspoon salt
  • ¼ cup chopped fresh cilantro
  • ½ lime (for squeezing)

Directions

1. Prepare the Rice: Rinse the rice in a mesh strainer until the water runs clear. Transfer the rice to a medium saucepan. Add the water and salt. Bring to a boil over medium-high heat, then reduce the heat to low and cover. Let it cook for 15 minutes or until the water is absorbed. Remove from heat and let it rest covered for 5 minutes.
2. Cook the Turkey: In a medium skillet, heat the olive oil over medium heat. Add the ground turkey and cook until browned, breaking it up into small pieces with a spoon.
3. Add the Veggies and Seasoning: To the skillet, add the diced bell pepper, frozen corn (if using), salsa, taco seasoning, and 1 cup of water. Simmer for 5 minutes or until most of the water has evaporated, and the peppers are tender-crisp.
4. Finish the Rice: Once the rice has finished cooking, remove the lid. Stir in the chopped cilantro and squeeze the lime juice over the rice. Stir to combine.
5. Assemble the Bowls: To serve, divide the cilantro rice into 4 bowls. Top each bowl with the turkey mixture and any desired toppings.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Vegetarian Option: Replace the ground turkey with black beans or a plant-based meat alternative.
• Spicy Version: Add jalapeños or hot salsa for a spicier kick.
• Dairy-Free: Skip the cheese and sour cream, or use dairy-free alternatives for a lighter version.

Storage/Reheating

This dish is great for meal prepping. Once prepared, store the rice and turkey mixture in separate containers in the refrigerator for up to 4 days. To reheat, add 2-3 teaspoons of water to the rice and microwave until heated through. Add your toppings just before serving.

FAQs

1. Can I use brown rice instead of white rice?

Yes, you can use brown rice, but keep in mind that it will require a longer cooking time—about 40-45 minutes to cook.

2. Can I make this dish ahead of time?

Yes, this dish is perfect for meal prep. Prepare the turkey mixture and rice ahead of time, and store them separately in the fridge. Reheat when ready to serve.

3. What can I use instead of taco seasoning?

If you don’t have taco seasoning, you can make your own by combining chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of cayenne for heat.

4. Can I add other vegetables to the turkey mixture?

Yes, you can add other vegetables like zucchini, corn, or even spinach to the turkey mixture to make it even more flavorful.

5. How can I make this dish spicier?

Add some chopped jalapeños, hot salsa, or a dash of hot sauce to the turkey mixture for a spicy kick.

6. Can I use quinoa instead of rice?

Yes, quinoa is a great substitute for rice and adds extra protein to the dish. Cook it according to package instructions and serve it as the base.

7. How can I make this dish gluten-free?

The recipe is naturally gluten-free as long as you use gluten-free taco seasoning and check that the salsa is gluten-free.

8. Can I freeze the turkey and rice mixture?

Yes, you can freeze the turkey mixture and rice in separate containers for up to 3 months. Reheat in the microwave or on the stove when ready to serve.

9. What are some other toppings I can add?

Try adding sliced avocado, guacamole, chopped onions, or hot sauce for extra flavor and texture.

10. Can I serve this as a wrap instead of a bowl?

Yes, you can easily turn this recipe into a wrap by using a large flour tortilla. Simply add the rice and turkey mixture to the tortilla, wrap it up, and enjoy!

Conclusion

These Turkey Burrito Rice Bowls are not only quick and easy to make, but they’re also incredibly customizable, making them a perfect weeknight dinner or meal prep option. With flavorful taco-seasoned turkey, fresh vegetables, and cilantro rice, these bowls are a satisfying, wholesome meal. Whether you enjoy them as a bowl or as a wrap, they are sure to be a hit with the whole family!

Turkey Burrito Rice Bowls

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• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main dish
• Method: Stovetop
• Cuisine: Mexican

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Description

Turkey Burrito Rice Bowls are a flavorful and customizable meal featuring taco-seasoned ground turkey, veggies, salsa, and cheese, served over cilantro rice. Perfect for busy weeknights or meal prepping, this dish is both satisfying and wholesome.

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Ingredients

1 tablespoon olive oil

1 pound lean ground turkey (or chicken, or beef)

1 bell pepper (diced, red or green)

1 cup frozen corn (optional)

¼ cup salsa (mild or hot)

1 packet taco seasoning (about 3 tablespoons)

Toppings of your choice (shredded cheese, cilantro, sour cream, lettuce, tomatoes)

1 cup long grain white rice

2 cups water

¼ teaspoon salt

¼ cup chopped fresh cilantro

½ lime (for squeezing)

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Instructions

1. Rinse the rice in a mesh strainer until the water runs clear. Add rice, water, and salt to a saucepan. Bring to a boil, reduce to low, cover, and cook for 15 minutes. Remove from heat and let it rest for 5 minutes.
2. Heat olive oil in a medium skillet over medium heat. Add the ground turkey and cook until browned, breaking it into small pieces.
3. Add diced bell pepper, frozen corn (if using), salsa, taco seasoning, and 1 cup of water. Simmer for 5 minutes until most of the water evaporates and the peppers are tender-crisp.
4. Stir chopped cilantro and lime juice into the cooked rice.
5. Divide the cilantro rice into 4 bowls, top with the turkey mixture, and add any desired toppings.

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Notes

For a vegetarian option, use black beans or a plant-based meat alternative.

Add jalapeños or hot salsa for a spicier version.

Use quinoa instead of rice for extra protein.

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Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 6g
• Sodium: 900mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 5g
• Protein: 28g
• Cholesterol: 70mg