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1. Rinse the rice, then combine it with the water and a pinch of the salt in a small pot. Bring to a boil, cover, reduce to low and cook for 15 minutes. Rest off the heat for 5 minutes, then fluff with a fork and stir in the juice of half a lime and half of the cilantro.
0.8 tsp Salt,
0.5 cup Long-grain white rice, uncooked,
1 cup Water,
0.5 piece Limes,
0.1 cup Fresh cilantro, chopped
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2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and red and green bell pepper and sauté for 4 minutes until beginning to char at the edges. Add the garlic and cook for 30 seconds until fragrant, then push the vegetables to the side.
1 tsp Olive oil,
0.5 piece Yellow onion, diced,
2 clove Garlic,
1 piece Red bell pepper, sliced,
0.5 piece Green bell pepper, sliced
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3. Add the ground turkey to the empty side of the skillet, breaking it up, and cook for 6 to 7 minutes until browned and cooked through. Stir in the chili powder, cumin, smoked paprika, oregano and remaining salt and toast for 1 minute.
10 oz Lean ground turkey (93% lean),
2 tsp Chili powder,
1 tsp Ground cumin,
1 tsp Smoked paprika,
0.5 tsp Dried Mexican oregano,
0.8 tsp Salt
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4. Stir in the black beans and a splash of the salsa, then simmer for 3 minutes until heated through and the flavors meld. Finish with the juice of half a lime.
0.8 cup Canned black beans, drained and rinsed,
0.5 piece Limes,
0.5 cup Chunky tomato salsa
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5. Divide the lettuce and rice between two bowls. Top with the turkey and bean mixture, remaining salsa, sliced avocado and a generous dollop of Greek yogurt in place of sour cream.
0.5 cup Long-grain white rice, uncooked,
0.5 cup Chunky tomato salsa,
0.5 cup Nonfat plain Greek yogurt,
2 cup Romaine lettuce, shredded,
0.5 piece Avocado
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6. Sprinkle with the remaining cilantro and serve with the remaining lime cut into wedges for squeezing over.
0.5 piece Limes,
0.1 cup Fresh cilantro, chopped
