Mexican Turkey Rice

This One-Pan Mexican Turkey Rice is a proper weeknight hero. Aromatic onion and garlic meet taco seasoning, peppers and beans, then everything simmers together—rice included—so the grains soak up all that tomatoey goodness. Finish with a blanket of cheddar and a squeeze of lime if you fancy. It’s family-friendly, filling, and endlessly customisable.

Serves: 2-3

Prep: 10 minutes • Cook: 20–25 minutes • Total: ~30–35 minutes

Ingredients

• 250 g ground turkey (or chicken)

• ½ small onion, finely chopped

• 2 garlic cloves, minced

• 1 tbsp taco seasoning

• 100 g long-grain white rice, rinsed until the water runs clear

• 1 red bell pepper, diced

• 100 g tinned red kidney beans or black beans, drained & rinsed

• 1 tin (400 g) chopped tomatoes (with juice)

• 200 ml chicken stock

• 30 g cheddar cheese, shredded

• 1 tbsp olive

Instructions

Brown the meat

Heat the oil in a large lidded pan over medium heat. Add the ground turkey. Break it up with a spoon and cook for 4–5 minutes, until lightly browned. Stir in the taco seasoning and a grind of pepper. Transfer to a plate and set aside.

Soften the aromatics

Add the onion and red pepper and a pinch of salt; cook for 2–3 minutes, until softened. Stir in the garlic and cook for 30 seconds, until fragrant.

Add rice & veg

Tip in the rinsed rice, beans, chopped tomatoes (with their juice), and chicken stock. Stir well, scraping up any browned bits from the base of the pan, then return the turkey to the pan and stir to combine.

Simmer, covered

Bring to a gentle simmer. Reduce the heat to low, cover with a lid, and cook for 18–20 minutes, stirring once halfway through, until the rice is tender and most of the liquid is absorbed.

Melt the cheese & rest

Sprinkle the cheddar over the top. Cover and leave for 1–2 minutes to melt, then remove from the heat and let it stand for 2 minutes.

Serve

Taste and adjust the seasoning. Dish up with fresh coriander, jalapeños, and avocado, and a squeeze of lime, if you like.

Tips & Tricks

✅ Rinse the rice until the water runs clear—this removes excess starch and helps it cook fluffy, not claggy.

✅ Keep the simmer gentle. A fast boil can catch on the bottom before the rice is done.

✅ Don’t lift the lid too often. Steam cooks the rice; peek only once halfway to stir.

✅ Liquid check. If it dries before the rice is tender, splash in 2–3 tbsp hot stock or water and continue on low.

✅ Spice level. Mild taco seasoning keeps it family-friendly; add chilli flakes or a little chipotle paste for heat.

✅ Veg it up. Stir in sweetcorn or peas with the pepper; add spinach in the last 2 minutes to wilt.

✅ Leftovers. Cool quickly, refrigerate up to 3 days. Reheat gently with a splash of water. Freezer-friendly for up to 2 months.