Ingredients
Scale
- 1 lb Ground Turkey (93% lean)
- 2 cups Cooked Brown Rice (or white rice)
- 1 can (15 oz) Black Beans, drained and rinsed
- 2 large Bell Peppers, diced
- 1 cup Frozen Corn
- 2 tbsp Taco Seasoning (store-bought or homemade)
- 1 tbsp Olive Oil
- 1/2 cup Water
- Optional: Lime wedges and fresh cilantro for garnish
Instructions
- Start by cooking your rice according to package instructions if you do not have pre-cooked rice on hand. While the rice simmers, wash and dice your bell peppers into bite-sized pieces. Drain the canned black beans into a colander and rinse them thoroughly under cold water to remove excess salt and starch.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced bell peppers and frozen corn to the pan. Sauté for about 5 to 7 minutes until the peppers are slightly softened and have a bit of a char. Remove the vegetables from the pan and set them aside on a plate.
- In the same skillet, add the ground turkey. Break it up with a wooden spoon or spatula as it cooks. Cook the turkey until no pink remains, which usually takes about 8 minutes. Once browned, sprinkle the taco seasoning over the meat and pour in the 1/2 cup of water. Stir well and let it simmer for 2 minutes until the sauce thickens and coats the meat perfectly.
- Line up four airtight meal prep containers. Divide the cooked rice evenly among the containers. Top the rice with equal portions of the seasoned ground turkey, the sautéed pepper and corn mix, and the rinsed black beans. Allow the food to cool slightly before sealing the lids and placing them in the refrigerator.
- Cook Time: 30 minutes