This Mexican Fried Rice & Ground Turkey Bowl is a flavorful, protein-packed twist on classic restaurant-style Mexican rice! Made with black beans, salsa, bell peppers, and tomatoes, it’s a nutritious and delicious way to use up leftover cooked rice. Perfect for a quick and easy weeknight dinner!
INGREDIENTS
- 1 tbsp olive oil
- 1 onion, minced
- 2 garlic cloves, minced
- 1 bell pepper, finely chopped
- 1 lb (500g) ground turkey (or ground chicken)
- 2 cups leftover cooked rice (or cook 1 cup dry rice if needed)
- 1 (14 oz) can black beans, drained and rinsed
- 1 cup plain tomato sauce
- 1 cup salsa
- 2 tsp chili powder
- 1 tsp cumin
- 1 tbsp lime juice (up to 2 tbsp, to taste)
- ⅓ cup cilantro, chopped (plus more for serving)
- Salt, to taste
INSTRUCTIONS
- Heat olive oil in a large skillet over medium heat. Add the onion, garlic, bell pepper, and ground turkey. Cook, stirring frequently and breaking the turkey into small crumbles, until the meat is no longer pink (it will continue cooking as the dish comes together).
- Stir in the cooked rice, black beans, tomato sauce, salsa, chili powder, and cumin. Reduce heat to low and let the flavors meld for 4-5 minutes, stirring occasionally. If the mixture seems dry, add a little extra tomato sauce or salsa to keep it moist.
- Turn off the heat and mix in the lime juice and cilantro. Taste and adjust salt as needed.
- Serve immediately with extra cilantro and lime wedges, or store in containers for later.
RECIPE TIPS
- Use chilled, pre-cooked rice: Leftover refrigerated rice works best for fried rice, as freshly cooked rice tends to get mushy. If you’re short on time, spread freshly cooked rice on a baking sheet, cover it with plastic wrap, and place it in the freezer for 10-15 minutes to cool quickly.
- Brown rice works too! Feel free to swap in leftover brown rice for a heartier option.
- Customize it: Add corn for extra sweetness or swap black beans for kidney beans if preferred.
- Low-carb alternative: To make a cauliflower rice version, add riced cauliflower along with the tomato sauce, salsa, and spices. Cover and cook for 5-7 minutes until softened, then uncover and continue cooking until the liquid evaporates. Stir in lime juice and cilantro before serving.
