Turkey Taco Rice Salad Bowls with Creamy Tex-Mex Dressing
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Cook time: 
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Yield: 4 to 6 servings
Turkey Taco Rice Salad Bowls with Creamy Tex-Mex Dressing make the perfect party food; you can set up a “taco bowl bar” and let everyone add their favorite toppings.
  • 1 cup Mahatma Organic White Rice
  • 2 tablespoons clarified butter (ghee), or an oil with a high smoke point
  • ½ teaspoon salt
  • 1¼ cups (300 ml) boiling water
Turkey Taco Meat:
  • 2 tablespoons olive oil
  • 1 lb (450 g) ground turkey
  • 1 medium onion, diced
  • 4 large cloves garlic, crushed
  • 1 teaspoon taco spice mix (see Note)
  • 1 teaspoon ground cumin
  • ½ teaspoon salt
  • 2 tablespoons tomato paste
  • 1 teaspoon apple cider vinegar
Creamy Tex-Mex Dressing (or use your favorite store-bought dressing):
  • ½ cup mayo
  • ½ cup heavy cream
  • 2 tablespoons salsa
  • 2 tablespoons minced fresh cilantro
  • ½ teaspoon taco spice mix (see Note)
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • 8 cups mixed baby greens
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 4 oz (115 g) cheddar, shredded or cubed
Optional Topping Ideas:
  • Salsa
  • Guacamole
  • Chopped olives
  • Fresh chopped cilantro
  1. For the rice, add the rice to a medium bowl and cover by 3 inches with tepid water. Soak the rice for 20 minutes, changing the water a couple times, and then drain well through a fine mesh sieve. Add the ghee to a 3-quart saucepan over medium-high heat. Once hot, add the rice and cook until it starts to smell nutty, about 2 to 3 minutes, stirring constantly. Add the salt and boiling water. Cover the saucepan, turn the heat down to low, and cook until the liquid is absorbed, about 10 minutes (don’t open the pot during this time). After cooking, let the rice sit covered in the saucepan for 10 minutes before fluffing with a fork.
  2. Meanwhile, make the taco meat. Add the oil, turkey, and onion to a medium-large skillet over medium-high heat. Cook until the meat is browned, about 5 to 8 minutes, stirring occasionally. Add the garlic, taco spice mix, cumin, salt, and tomato paste and cook 2 to 3 minutes more, stirring constantly. Turn off the heat and stir in the vinegar.
  3. Whisk together all ingredients for the dressing and refrigerate until using.
  4. To assemble the bowls, divide the baby greens between 4 bowls, and top with the rice, taco meat, tomatoes, onion, and cheddar. Serve along with the dressing to spoon on top.
Taco Spice Mix: You can use store-bought or make your own blend (my blend has ancho chili powder, chipotle chili powder, cumin, oregano, onion powder, garlic powder, and black pepper).
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/turkey-taco-rice-salad-bowls-with-creamy-tex-mex-dressing/