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1. Heat 1 tbsp of the olive oil in a medium saucepan over medium heat. Add the rice and toast, stirring, for 2 minutes until lightly golden. Pour in the chicken broth, add a pinch of the salt, and bring to a boil. Cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let steam, covered, for 5 minutes, then fluff with a fork.
1 cup Long-grain white rice,
1.5 cup Chicken broth,
1 tbsp Olive oil,
1 tsp Salt
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2. While the rice cooks, heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and cook for 4 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
1 tbsp Olive oil,
1 piece Yellow onion, finely diced,
3 clove Garlic
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3. Add the ground turkey, breaking it up with a spoon, and cook for 6 to 7 minutes until no pink remains and it is lightly browned. Stir in the chili powder, cumin, smoked paprika, oregano, remaining salt, and tomato paste, and cook for 1 minute to toast the spices.
1.2 lb Ground turkey,
1.5 tbsp Chili powder,
1 tsp Ground cumin,
1 tsp Smoked paprika,
1 tsp Dried Mexican oregano,
1 tsp Salt,
1 tbsp Tomato paste
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4. Add the black beans and a splash of water, then simmer for 3 to 4 minutes until the beans are heated through and the mixture is saucy. Finish with the juice of 1 lime and adjust the salt.
1 tsp Salt,
1 can Black beans, drained and rinsed,
1 piece Limes
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5. Divide the rice among four bowls. Top with the turkey and black bean mixture, shredded lettuce, salsa, and diced avocado. Garnish with cilantro and squeeze over the remaining lime, cut into wedges, to serve.
1 piece Limes,
1 piece Romaine lettuce, shredded,
1 cup Tomato salsa,
2 piece Avocados, diced,
0.2 cup Fresh cilantro, chopped (garnish)
