Go Back
+ servings
Southwest Turkey Taco Bowls
Print Recipe
No ratings yet

Southwest Turkey Taco Bowls

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Servings: 4 to 6
Calories: 523kcal


  • 2 tablespoons vegetable oil, divided
  • 1-1/2 cups brown basmati rice
  • 3 cups low-sodium chicken broth
  • 1 pound lean ground turkey
  • 1/2 medium red bell pepper, diced
  • 1 tablespoon taco seasoning mix, homemade or store-bought
  • 10 ounces Ro-Tel Diced Tomatoes and Green Chilies (I used mild)
  • 15 ounces black beans, rinsed and drained
  • 1/2 cup frozen corn, no need to thaw


  • Add 1 tablespoon vegetable oil to a 12-inch skillet that has a cover and place over MEDIUM heat. Add rice and cook, stirring, for about 2 minutes, or until lightly toasted. Add chicken broth and bring mixture to a boil. Reduce heat, cover the skillet and simmer until all the broth has been absorbed and rice is tender, approximately 35 to 40 minutes.
  • Meanwhile, add remaining vegetable oil to a separate 12-inch skillet and place over MEDIUM heat. Add ground turkey and bell pepper. Cook, stirring to break up the ground turkey, until turkey is thoroughly cooked. Drain excess grease from skillet and return to the heat. Add taco seasoning and Ro-Tel Diced Tomatoes. Reduce heat to LOW, cover and simmer for about 10 minutes.
  • Add black beans and frozen corn. Cover and simmer for about 5 more minutes, or until rice is cooked.
  • Serve over rice with cilantro, sour cream, avocado, and hot sauce.


Serving: 1bowl | Calories: 523kcal | Carbohydrates: 54g | Protein: 37g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 192mg | Potassium: 1060mg | Fiber: 12g | Sugar: 3g | Vitamin A: 690IU | Vitamin C: 27mg | Calcium: 89mg | Iron: 5mg