Ingredients
Scale
- 1 lb Lean Ground Turkey (or ground chicken)
- 2 cups Long-grain Brown Rice (cooked)
- 1 can (15 oz) Black Beans, rinsed and drained
- 2 cups Frozen Bell Pepper and Onion mix
- 1 cup Frozen Corn
- 2 tbsp Olive Oil
- 1 packet (or 3 tbsp) Taco Seasoning
- 1/2 cup Salsa (any heat level)
- Fresh Cilantro (optional garnish)
- Salt and Pepper to taste
Instructions
- Step 1: Prepare the Grains
Start by cooking your brown rice according to the package instructions. If you want to save even more time, use a rice cooker. For extra flavor without extra cost, use a splash of bouillon or a pinch of salt in the water. Once the rice is fluffy and fully cooked, set it aside to cool slightly. - Step 2: Brown the Protein
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Add the ground turkey to the pan. Break the meat apart with a wooden spoon and cook until it is no longer pink. This usually takes about 7 to 9 minutes. Drain any excess fat if necessary to keep the calories lean. - Step 3: Season and Sauté Vegetables
Add the remaining tablespoon of olive oil to the same skillet. Toss in the frozen peppers, onions, and corn. Sauté these for about 5 minutes until they are tender and slightly charred. Stir the cooked turkey back into the pan. Pour in the taco seasoning and the salsa. Mix everything thoroughly so the spices coat every piece of meat and vegetable. - Step 4: Incorporate the Beans
Lower the heat to medium-low. Fold in the rinsed black beans. Stir the mixture for another 2 to 3 minutes just until the beans are heated through. Taste the mixture and add a pinch of salt or pepper if you feel it needs a little more “pop.” - Step 5: Assemble the Bowls
Lay out four meal prep containers on your counter. Divide the cooked brown rice evenly among the containers. Top each portion of rice with a generous scoop of the turkey and vegetable mixture. If you have it on hand, sprinkle some fresh cilantro on top for a burst of freshness. Seal the containers and store them in the fridge.
- Cook Time: 40 minutes