Mexican turkey rice is an easy-to-prepare and incredibly tasty dish inspired by Texan cuisine. Thanks to the addition of beans, corn, bell pepper and spices, it is a nutritious, valuable, and very aromatic meal.
Beans are a highly valuable product that provides plenty of protein, minerals and vitamins. The soluble fiber in beans helps remove excess cholesterol from the body. Thanks to the presence of vitamin B1, beans also improve immunity and concentration and have anti-aging effects.
Turkey meat has incredible nutritional and taste values. It is lean, low in calories, and rich in vitamins and minerals including vitamins B6 and B12, zinc, and selenium.
If you prefer a sauce without rice—check out the recipe for Mexican turkey.
How to make rice with meat and vegetables? Discover a simple recipe for a Mexican dish with rice!

Preparation time: 15 min
Calories: 496
Protein: 34 g
Carbohydrates: 66 g
Fats: 10 g

Ingredients for Mexican turkey rice:

• Basmati rice 1/2 bag or 5 tablespoons (50 g)
• Ground turkey breast meat 1/4 package (100 g)
• Canned tomatoes 1/2 can (200 g)
• Canned red beans 3 tablespoons (60 g)
• Red bell pepper 1/2 medium piece (80 g)
• Canned corn 2 tablespoons (30 g)
• Onion 1 small piece (50 g)
• Garlic 1 clove (5 g)
• Clarified butter 1 teaspoon (5 g)
• Salt
• Pepper
• Hot paprika
• Sweet paprika
• Curry
• Water

Preparation of Mexican turkey rice:

Step 1: Peel and finely chop the onion. Peel and finely chop or crush the garlic. Wash the bell pepper and dice it (remove inedible parts). In a deep skillet, heat the butter. After a moment, add the onion and garlic. Fry for a few minutes, stirring occasionally. Then add the meat. Continue stirring and breaking the meat apart with a wooden spatula.

Step 2: Once the meat loses its raw color, season with pepper, hot paprika, sweet paprika, and curry. Mix well.

Step 3: Add the canned tomatoes (with the juice). Pour in a bit of water, stir, and bring to a boil. After boiling, reduce the heat and simmer covered for about 10 minutes, stirring occasionally. If needed, add a bit of water, but it should not be too much. In the meantime, cook the rice (check the recipe).

Step 4: After the indicated time, add the chopped bell pepper to the sauce. Simmer for another 5 minutes. If there is too much water at the end of simmering, increase the heat and evaporate the excess (cook uncovered and keep stirring).

Step 5: At the end, add the drained corn and beans and season with salt to taste. Mix well.

Step 6: Then add the rice and mix again.

Step 7: Transfer to a plate.

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