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1. Combine the rice, water and a pinch of the salt in a small saucepan and bring to a boil. Cover, reduce heat to low and cook for 15 minutes, then remove from heat and let steam, covered, for 5 minutes. Fluff with a fork and stir in the juice of 1 lime.
0.5 cup Long-grain white rice,
1 cup Water,
0.8 tsp Salt,
1 piece Limes
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2. Heat the vegetable oil in a large skillet over medium-high heat. Dice the yellow onion and cook for 3 minutes until softened, then mince the garlic and cook for 30 seconds until fragrant.
1 tbsp Vegetable oil,
0.5 piece Yellow onion,
2 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 browned and cooked through. Stir in the chili powder, ground cumin, smoked paprika, dried oregano and remaining salt and toast for 1 minute.
1 lb Ground turkey,
1.5 tsp Chili powder,
1 tsp Ground cumin,
0.5 tsp Smoked paprika,
0.5 tsp Dried oregano,
0.8 tsp Salt
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4. Pour in the tomato sauce and a splash of water, and simmer for 3 to 4 minutes until the sauce clings to the meat. Taste and adjust the seasoning.
1 cup Water,
0.2 cup Tomato sauce
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5. Drain and rinse the black beans, then warm them in a small saucepan over medium heat for 4 minutes with a pinch of salt. Meanwhile, finely shred the green cabbage and toss it with the juice of half the remaining lime for a quick crunchy slaw.
0.8 tsp Salt,
1 can Canned black beans,
2 cup Green cabbage,
0.5 piece Limes
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6. Stir the plain Greek yogurt with a squeeze of the remaining lime and a pinch of salt to make a quick crema. Chop the fresh cilantro.
0.8 tsp Salt,
0.5 cup Plain Greek yogurt,
0.5 piece Limes,
2 tbsp Fresh cilantro (garnish)
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7. Divide the rice between two bowls and top with the turkey, black beans and cabbage slaw. Finish with the yogurt crema, salsa, shredded cheddar cheese and fresh cilantro, and serve with any remaining lime wedges.
0.5 piece Limes,
0.5 cup Salsa,
2 tbsp Fresh cilantro (garnish),
0.2 cup Shredded cheddar cheese (optional topping)
By abbydreed13
