One Pot Spicy Turkey Rice Taco Bowl
Simplify dinner without sacrificing flavor with this One Pot Spicy Turkey Rice Taco Bowl—a hearty, flavor-packed meal perfect for busy weeknights! Featuring lean ground turkey, vibrant veggies, fluffy white rice, and bold seasonings like taco seasoning, smoked paprika, and cumin, this one-pot wonder delivers all your favorite taco flavors in a convenient, easy-to-make dish. The addition of black beans, diced tomatoes with green chilies, and sweet corn adds texture and depth, while a gooey layer of melted cheddar cheese takes it to the next level. Ready in just 40 minutes and cooked in a single skillet, it’s a fuss-free, satisfying recipe that even picky eaters will love. Serve with fresh cilantro and lime wedges for a bright, zesty finish. Ideal for taco lovers, one-pot meal enthusiasts, and those looking for a healthier, wholesome dinner option!
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Recipe Information
Ingredients
- 1 lb ground turkey
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium bell pepper, diced (any color)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 cup long-grain white rice
- 2 cups chicken broth
- 2 tbsp taco seasoning
- 0.5 tsp ground cumin
- 0.5 tsp smoked paprika
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen corn
- 1 cup shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped (optional)
- 1 lime, sliced into wedges
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Heat a large, deep skillet or Dutch oven over medium-high heat. Add the olive oil and ground turkey, cooking until the turkey is browned and crumbled, about 5-7 minutes. Season with a pinch of salt and pepper, then remove the turkey to a plate and set aside.
In the same skillet, add the diced onion and bell pepper. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the taco seasoning, ground cumin, and smoked paprika, cooking for 1 minute to toast the spices.
Add the browned turkey back into the skillet along with the diced tomatoes, rice, chicken broth, black beans, and frozen corn. Stir to combine and bring to a boil.
Reduce the heat to low, cover the skillet with a lid, and simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Once the rice is cooked, sprinkle shredded cheddar cheese over the top. Cover the skillet again and let the cheese melt, about 2-3 minutes.
Garnish with freshly chopped cilantro and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 9.7 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
