Spiced Turkey and Lime Rice Bowls with Fresh Salsa and Creamy Southwest Sauce

Rice bowls have become a weeknight staple for good reason: they’re hearty, versatile, and packed with flavor. This version features seasoned ground turkey served over fluffy lime rice, topped with a fresh tomato salsa, sautéed peppers and onions, melted Monterey Jack cheese, and a creamy Southwest sauce. It’s a satisfying, bold, and colorful meal that comes together in under an hour.

Feel free to customize the heat level by adjusting the Southwest spice blend or adding your favorite hot sauce. This bowl is perfect for using up leftover veggies or swapping in ground beef or chicken. Serve with extra lime wedges for a bright finish.

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Ingredients

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Dice the tomato. Halve, peel, and thinly slice the onion; mince a few slices until you have 2 tablespoons (3 tablespoons for 4 servings). Zest and quarter the lime. Halve, core, and thinly slice the green pepper into strips.
2. In a small pot, combine the rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15–18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, in a small bowl, combine the diced tomato, minced onion, and juice from half the lime. Season with salt and pepper. In a separate small bowl, combine the sour cream and ¼ teaspoon Southwest spice blend (½ teaspoon for 4 servings). Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the green pepper and cook until slightly softened, 2–3 minutes. Add the sliced onion and cook, stirring occasionally, until browned and tender, 5–7 minutes. Add 2 tablespoons water (4 tablespoons for 4 servings), half the remaining Southwest spice blend, salt, and pepper. Cook until water has mostly evaporated and veggies are coated, 1–2 minutes. Transfer to a plate and cover to keep warm. Wipe out the pan.
5. Heat another drizzle of oil in the same pan over medium-high heat. Add the ground turkey and cook, breaking it up into pieces, until browned and cooked through, 4–6 minutes. If there’s excess grease, carefully pour it out. Stir in the Tex-Mex paste and remaining Southwest spice blend until combined. Add ¼ cup water (⅓ cup for 4 servings) and simmer until the mixture is reduced and saucy, 2–3 minutes. Remove from heat and stir in 1 tablespoon butter (2 tablespoons for 4 servings). Season with salt and pepper.
6. Fluff the rice with a fork; stir in the lime zest and season with salt and pepper. Divide the rice between bowls and top with the turkey mixture, sautéed veggies, Monterey Jack cheese, salsa, and crema. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use ground beef or chicken instead of turkey?

Yes, ground beef or chicken work well in this recipe. Adjust cooking time as needed to ensure the meat is fully cooked.

What can I use instead of Tex-Mex paste?

You can substitute with 2 tablespoons of tomato paste mixed with 1 teaspoon chili powder and ½ teaspoon ground cumin.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat the turkey and rice in a skillet or microwave, and add fresh salsa and crema just before serving.