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Orgo-Life the new way to the future Advertising by AdpathwayFresh and filling, this burrito bowl recipe is ready in less than 30 minutes. Seasoned meat is spooned over rice and topped with everyone’s favorite toppings for a quick and easy dinner.
Holly’s Recipe Highlights For Rice Bowls
- Flavor: Fresh ingredients with a zesty Tex-Mex flavor.
- Time Saving Tips:
- Pre-cooked rice or leftover grains can be used. Add fresh cilantro and lime juice for a little boost of flavor!
- Skip the chopping; many stores sell a fresh and/or frozen bell pepper and onion mixture or fajita veggies that can be added to this recipe.
- Recommended tools: Meal prep containers keep ingredients fresh and ready in the fridge or freezer.
- Swaps: Replace ground turkey with any kind of ground meat.
Ingredient Tips For Burrito Bowls
- Turkey: Use lean ground turkey in this recipe or replace it with ground beef, chicken, or pork.
- Rice: I use long grain white rice with lime and cilantro for flavor. You can use any type of grain, like quinoa or brown rice, and adjust the liquid and cooking time according to the package directions.
- Vegetables: Bell peppers and corn add color and crunch to burrito bowls, but this is a great recipe for using up leftover veggies or lone vegetables in the produce drawer. Try diced tomatoes, shredded zucchini, or chopped mushrooms.
Tasty Toppings and Sauces
Whatever goes on a taco, goes on a burrito rice bowl!
- Toppings – Use shredded cheese, sliced black olives, jalapenos, green chiles, crushed tortilla chips, shredded lettuce, or diced tomatoes
- Sauces – Add some pico de gallo or a drizzle of chipotle ranch, salsa, guacamole, or sour cream
Storing and Reheating Leftovers
- Store the rice and meat together or add them to meal prep containers for up to 4 days.
- Build new bowls or toss ingredients together with greens for a tasty taco salad, or add them to a wrap for a grab-and-go lunch on the go, whether at school or work.
- Add cooked turkey and rice to meal prep containers and refrigerate for up to 4 days or freeze for up to 4 months.
Delicious Meal Prep Bowls
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Turkey Burrito Rice Bowls
These turkey burrito bowls are easy to make and versatile with veggies, salsa, and cheese served over fluffy and flavorful cilantro rice.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- ▢ 1 tablespoon olive oil
- ▢ 1 pound lean ground turkey 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 as desired *see notes
For the Rice
- ▢ 1 cup long grain white rice
- ▢ 2 cups water
- ▢ ¼ teaspoon salt
- ▢ ¼ cup chopped fresh cilantro
- ▢ ½ lime
Instructions
Rinse the rice in a mesh strainer until the water runs clear and transfer it to a medium saucepan. Add the water and salt. Bring to a boil over medium high heat, reduce to low and cover. Let cook 15 minutes or until the water is absorbed. Remove from the heat and let rest covered for 5 minutes.
Meanwhile, in a medium skillet, add the oil and brown the turkey over medium heat.
Add the bell pepper, corn, salsa, taco seasoning and 1 cup water. Simmer 5 minutes or until most of the water has evaporated and peppers are tender crisp.
Remove the lid from the rice, add cilantro, and squeeze lime juice from the lime over the rice and stir to combine.
To serve, divide the rice and turkey mixture over 4 bowls and add toppings as desired.
Notes
To Meal Prep:
- Prepare the recipe as directed and add rice and turkey to containers.
- Cover tightly and refrigerate for up to 4 days, storing the toppings in a separate container.
- To heat in the microwave, add 2 to 3 teaspoons of water to the rice and cook until heated through.
*Optional Toppings:
- Shredded cheese, cilantro, sour cream, lettuce, and tomatoes. (Nutrition information does not include optional toppings.)
Nutrition Information
Calories: 399 | Carbohydrates: 55g | Protein: 32g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 62mg | Sodium: 1028mg | Potassium: 628mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1932IU | Vitamin C: 48mg | Calcium: 32mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Lunch, Main Course, Turkey
Cuisine American, Tex Mex
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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