Turkey Taco Bowls with Corn and Black Beans

Prepare the rice: In a medium saucepan, bring 2 cups of water and 1/2 tsp of salt to a boil over high heat. Stir in 2 cups of uncooked quick-cooking white rice, cover immediately with a tight-fitting lid, and remove from the heat source. Let it stand undisturbed for 5 minutes, then fluff gently with a fork.

Prepare the vegetables and aromatics: Peel and mince 4 garlic cloves. Open, drain, and rinse 15 oz of canned black beans. Open and drain 15 oz of canned sweet corn. Cut 1 fresh lime into 4 wedges.

Sauté the aromatics: Heat 2 tbsp of olive oil in a large skillet or Dutch oven over medium-high heat. Add the minced garlic and sauté for 1 minute, stirring constantly, until fragrant but not browned.

Cook the turkey: Add 3 lb of raw ground turkey to the skillet. Season the meat with 1.5 tbsp of chili powder, 1 tsp of ground cumin, 1 tsp of salt, and 1/2 tsp of black pepper. Cook, using a wooden spoon to break the turkey into small crumbles, for 8 to 10 minutes until the meat is fully cooked, lightly browned, and no longer pink.

Reserve turkey for Day 3: Carefully transfer exactly half of the cooked, seasoned turkey (approximately 1.5 lb cooked weight) from the skillet into an airtight storage container. Allow it to cool slightly, then cover and refrigerate to use in Wednesday's pasta recipe.

Warm the toppings: To the remaining half of the turkey still in the skillet, add the drained 15 oz of black beans and the drained 15 oz of sweet corn. Stir well to combine and cook over medium heat for 3 minutes until the beans and corn are heated through.

Assemble the bowls: Divide the cooked white rice evenly among 4 serving bowls. Spoon the turkey, black bean, and corn mixture generously over the rice. Serve immediately with the fresh lime wedges on the side for squeezing over the bowls.