Ingredients:

  • 2 lbs lean ground turkey
  • 2 tbsp olive oil
  • 2 tbsp chipotle peppers in adobo sauce, minced
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup water or chicken broth
  • 2 cups long-grain white rice, rinsed
  • 4 cups water
  • 2 tbsp fresh lime juice
  • 1/2 cup chopped fresh cilantro
  • 1 tsp salt
  • 2 cans (15 oz each) black beans, drained and rinsed
  • 1 cup frozen corn, thawed or charred
  • 1 cup cherry tomatoes, quartered
  • 1 medium red onion, finely diced
  • 2 large avocados, sliced
  • 1/2 cup plain Greek yogurt

Instructions:

  1. Combine the rinsed rice, water, and salt in a pot. Bring to a boil, then cover and simmer on low for 15-18 minutes. Once the water is absorbed, remove from heat and fluff with a fork. Stir in the lime juice and chopped cilantro.
  2. Heat olive oil in a large skillet over medium-high heat. Add the ground turkey, breaking it up with a spoon. Cook until the meat is no longer pink and begins to take on a mahogany-colored sear. Stir in the minced chipotle peppers, cumin, paprika, garlic powder, salt, and pepper. Pour in the water or broth, stirring for 2-3 minutes until the liquid reduces into a thick, glossy glaze.
  3. Divide the cilantro-lime rice evenly among 8 bowls. Top each with a generous scoop of the chipotle turkey and a portion of black beans and corn. Finish with the fresh red onion, cherry tomatoes, avocado slices, and a dollop of Greek yogurt.