Turkey, Rice, and Cheddar Taco Bowl

1. 1 Ground turkeypack 500 g ≈ $5.50 150 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 60 g
3. 3 Canned sweet cornpack 340 g ≈ $1.00 60 g
4. 4 Tomatoes≈ $4.67 per kg 85 g
5. 5 Leaf lettucepack 150 g ≈ $0.65 40 g
6. 6 Cheddarpack 200 g ≈ $2.70 30 g
7. 7 Sour cream 15%pack 300 g ≈ $1.60 30 g
8. 8 Lime≈ $5.00 per kg 20 g
9. 9 Tomato pastepack 140 g ≈ $1.00 20 g
10. 10 Sunflower oil 8 ml
11. 11 Paprika 2 g
12. 12 Cumin 2 g
13. 13 Salt 2 g
14. 14 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with 150 ml water, add 1 g salt, and cook for 15–18 minutes until tender.

2. Heat the oil and cook the ground¹ turkey for 5 minutes, breaking up any lumps with a spatula.

3. Add the paprika, cumin, tomato⁴ paste, 40 ml water, 1 g salt, and pepper. Simmer for 6–7 minutes until the sauce is thick and the turkey is cooked through.

4. Warm the corn for 2 minutes, dice the tomato⁴, tear the lettuce, and grate the cheddar⁶.

5. Spoon the rice into a bowl as the base, then add the turkey, corn, tomato⁴, and lettuce in sections.

6. Add the sour⁷ cream, sprinkle with cheddar⁶, and drizzle with lime⁸ juice.