Dice the bell peppers and yellow onion

Remove the seeds and ribs from the jalapeños (leave them if you want more heat!) then give them a fine dice

Zest 1 lime and juice it into a bowl

Cut the other 2 limes into quarters and save them to use as a garnish at the end

Strain and rinse the black beans

Chop the fresh cilantro

Cook the rice per the instructions on the package (use chicken broth instead of water for added protein and flavor)

Once the rice is cooked, fluff it with a fork and add in the diced jalapeños, half of the chopped cilantro, and the zest and juice of 1 lime

Add a pinch of salt to taste and stir everything together well

In a large fry pan over medium heat, add 1 tbsp butter and then toss in the chopped bell peppers and onions

Season with ¼ cup of taco seasoning

Sauté until the veggies are soft, about 5-8 minutes

In a medium bowl, mix the black beans and the sautéed veggies together

Using the same pan over medium heat, add 1 tbsp butter and then add in the ground turkey

Season with ¼ cup of taco seasoning and a pinch of salt

When the ground turkey is cooked through, mix it together in a large bowl with the jarred salsa

Portion out the rice, sautéed veggies, and ground turkey into bowls or meal prep containers

Top with the remaining chopped cilantro and a squeeze of fresh lime

Don’t Overcrowd the Pan: Cook the ground turkey in batches if needed so it browns instead of steams. Proper browning creates a richer, more savory flavor through the Maillard reaction.

Salt in Layers: Lightly season each component (rice, veggies, turkey) as you cook rather than all at once at the end. This builds depth and ensures every bite is well-balanced instead of flat.

Control the Heat Level: Remove jalapeño seeds and ribs for mild heat, or leave them in for a kick. Capsaicin (the heat compound) is concentrated in these parts, so adjusting them lets you dial in spice precisely.