Supplies
Ingredients
For the meal
For the spices
Directions
1
Prepare your spices:
• Garlic powder (2 teaspoons)
• Dried oregano (2 teaspoons)
• Chili powder (1 teaspoon)
• Kosher salt (1 teaspoon)
• Smoked paprika (3/4 teaspoon)
• Ground black pepper (1/2 teaspoon)
2
Prep your ingredients:
• Dice = Yellow onion, large
• Core and Dice = Green bell pepper
• Drain and Rise = Black beans
• Chop = Cilantro leaves
• Quarter Slice = Lime
• Dice = Avocado
3
Heat one tablespoon of olive oil in a large, deep, lidded skillet over medium heat until shimmering.
4
Add the ground turkey and cook, stirring often and breaking into small crumbles until browned all over, 6 to 8 minutes.
5
Mix in half of the taco seasoning and continue cooking until fragrant, another 1 to 2 minutes.
6
Remove the turkey from the skillet and set aside in a bowl.
7
In the same skillet, heat the remaining tablespoon of olive oil. Add the onion and pepper and cook.
• Stirring occasionally, until the onion is translucent and lightly browned and the peppers are tender, 6 to 8 minutes.
• Stir in the remaining taco seasoning.
8
Clear an opening in the center of the skillet and add the rice. Toast the rice in the skillet, stirring and mixing with the onion and pepper mixture until incorporated.
9
Add and mix well:
• Broth (2 1/4 cups)
• Black beans
• Marinara sauce (1/2 cup)
10
The rice should be fully covered in liquid. If needed, add up to 1/2 cup additional broth or water to cover.
• When the liquid is boiling around the sides of the skillet, stir again, cover, reduce the heat to low, and cook until the rice is fluffy and the liquid is mostly absorbed, 15 to 20 minutes.
• (Note: I recommend stirring a few times as the rice cooks, especially if you have a gas stove, to prevent sticking).
11
Once the rice is cooked, add back the ground turkey and stir to combine.
12
Sprinkle the mozzarella cheese on top and cover the skillet once again to melt the cheese, about 3 minutes. Remove from the heat.
13
Top with chopped cilantro leaves and divide among four plates. Serve each plate with a lime wedge and top with any desired additional toppings.
Notes
- Store it: Refrigerate in a sealed container for up to 4 days or freeze for up to 3 months.
- Reheat it: Bake at 350ºF until warm, 10 to 15 minutes or microwave until warm, about 3 minutes. From frozen, thaw in the refrigerator for at least 8 hours, or overnight. Bake at 350ºF until warm, 10 to 15 minutes, or microwave until warm, about 3 minutes.
- Homemade taco seasoning: Mix together 2 teaspoons chili powder, 1 1/2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon kosher salt, 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper in a small bowl.