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1
Rice -- Cook the rice according to the package directions (You can use any rice you want), I often use a boil in bag for convenience. I have also made this with leftover Chinese rice too.
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2
Turkey -- As the rice cooks, brown the turkey in a medium size pan. I love non stick for this dish. Add the olive oil to the non stick pan on medium to medium high heat and brown the turkey, breaking it up as it cooks. Cook until it is no longer pink. Remove the turkey to a plate lined with a paper towel to absorb any extra oil. Set this to the side. Keep any drippings in the pan to saute the vegetables.
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3
Vegetables -- Keep the heat on medium high heat and add the red pepper, green pepper, onion, and garlic and saute until the peppers become soft. It should take around 3-4 minutes.
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4
Beans and Seasoning -- Add the taco seasoning and water (start with 1/4 cup water, you can always add more) to the vegetables and stir well to combine. Add the beans and corn and mix well.
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5
Turkey -- Add the turkey back in along with the scallions, cilantro and the cooked rice.
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6
Finish -- Reduce the heat to medium low. Remove the pan to the side and add the sour cream and stir inches Return to the heat just to warm up. It will only take a minute.
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7
Serve -- Garnish with grated cheese, avocado, black olives, tomatoes or anything you want. A few nacho chips are also great served with this.
