Slimming Eats - Weight Watchers and Slimming World Recipes

Turkey Rice Burrito Bowls

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These Turkey Rice Burrito Bowls make a great family meal – sit down and grab a bowl with your favourite toppings.

turkey burrito rice in black frying pan with wooden spoon, chopping board with toppings in background

Mexican Burrito Rice Bowl

Back in my university days in Canterbury, we had the best Mexican Restaurant on the high street (no idea if it still exists, was quite a few years ago now – gosh that makes me feel old saying that).

It was one of my favourite places to eat, amazing fajitas, enchiladas or burritos.

I am definitely one of those people who love it when a meal has lots of yummy little components to taste and sample and mix together and Mexican is great for stuff like that. Especially when sharing a meal with friends or family.

turkey burrito rice in black frying pan with olive wood spoon on wooden board

Build Your Own Burrito Bowl

So when I made these Turkey Rice Burrito Bowls I wanted to create that same kind of atmosphere for the kids. Making the turkey rice burrito mix all in one pan, and then serving it up in the middle of the table, with various different toppings the kids could choose from for to create their own bowl. 

The kids absolutely loved it and were keen to try and a bit of all the toppings on offer, such a great way to encourage healthy eating for kids, especially if some are fussy, because they have full control over what they put on their Turkey Rice Burrito Bowl, rather than me choosing for them. 

turkey burrito rice in black frying pan with olive wood spoon

Meat for Burrito Bowls

Don’t fancy Ground Turkey? No worries this will work with various different ground meats (mince). 

Choose from:

  • Ground Beef
  • Ground Chicken
  • Ground Pork
  • you can even use chicken thighs, steak strips or shrimp (prawns)

or why not go vegetarian with a meat replacement or just up the vegetables and keep it completely meat free.

Best Rice for Burrito Rice

I use just basic white long grain rice for this dish, I don’t recommend sticky type rice like Jasmine, or brown rice, as the latter will take longer to cook and will require adjustment with the liquid. 

Basmati will work if that’s all you have, but just standard Long Grain Rice is the best. 

close up of turkey burrito rice in black frying pan with olive wood spoon

Toppings for Burrito Bowls

Some of the great topped you could offer are:

  • Soured Cream (or use plain fat-free yoghurt with a little lemon juice and a pinch of salt for a syn free choice)
  • Grated Cheddar
  • Chopped spring onions
  • Coriander
  • Chopped tomatoes or salsa 
  • Chopped crisp lettuce
  • Avocado or make some of this Pea Guacamole
  • Diced red onion
  • Cucumber
  • Baked Tortilla Triangles (use a HEb wholemeal wrap)
  • Syn Free Chips (make into rounds instead of chip shape)
  • Crispy Cheddar Pitta Chips

and so many other options you could offer in the middle of the table. It’s a great recipe for a party. 

turkey burrito bowls with cheddar, sour cream, tomatoes, lettuce, cilantro and avocado, frying pan with rice in background

More Mexican Inspired Recipes

Love Mexican Food? Check out some of these other recipes:

or head on over to my Full Recipe Index with over 900 delicious Slimming World and Weight Watchers recipes all fully searchable by meal type, ingredients, syn value and smart points etc.

close up of turkey rice burrito bowls with toppings on wooden board

This was originally created on 20 January 2017 and updated on 29 June 2020

 

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Turkey Rice Burrito Bowls

Turkey Rice Burrito Bowls

Yield: SERVES 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

These Turkey Rice Burrito Bowls make a great family meal - sit down and grab a bowl with your favourite toppings.

Ingredients

  • 1 cup (180g) of long grain rice
  • 455g (1lb) of extra lean ground turkey
  • 1 onion, finely chopped
  • 1 clove of garlic, crushed
  • 1 red pepper, finely chopped
  • 1 green pepper, finely chopped
  • 1 jalapeno, seeds removed and finely chopped
  • 1 cup (240ml) of crushed tomatoes (or use passata)
  • 2 tablespoons of tomato paste
  • 1 cup/ (240ml) of chicken stock
  • 1 tablespoon of brown sugar (3 syns) or use sweetener to make syn free
  • 1 tablespoon of cumin powder
  • 2 teaspoon of Mexican chilli (chili) powder
  • 2 teaspoon of paprika
  • 1 teaspoon of oregano
  • 1/2 teaspoon of onion powder
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of cayenne (or add more if you like really spicy)
  • 1 cup (240ml) of black beans (canned)
  • 1 cup (240ml) of sweet corn (canned)
  • salt and black pepper
  • chopped spring onions

Instructions

  1. Add the rice to a saucepan, add 2 cups/480ml of water, season with salt and bring to a boil, reduce heat and simmer until liquid is almost absorbed, turn off heat, add lid and set aside (steam trapped under lid will cook the rice perfectly).
  2. Add the ground turkey, onion, crushed garlic, peppers to a deep frying pan over a medium high heat and cook until browned.
  3. Add the jalapeno, crushed tomatoes, tomato paste, stock, brown sugar and all the spices and mix. Bring to a boil. Reduce heat, add in black beans and sweetcorn and simmer covered for 20mins. (Check half way through, just to ensure sauce is not reducing too fast, just add a little more stock if needed)
  4. Remove lid, then stir in cooked rice, till all combined.
  5. Season as need with salt and black pepper.
  6. Sprinkle with some fresh chopped spring onions
  7. Spoon into bowls and add your choice of toppings.
  8. Enjoy

Notes

This recipe is gluten free, Slimming World and Weight Watchers friendly

  • Slimming World - 0.5 syns per serving (without toppings)
  • WW Green Smart Points - 6 per serving (without toppings)
  • WW Blue Smart Points - 4 per serving (without toppings)
  • WW Purple Smart Points - 4 per serving (without toppings)
  • Dairy-Free - omit any dairy choices as toppings

*SUITABLE FOR FREEZING

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Nutritional information, syn values, points etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.

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Nutrition Information:
Yield: 6 Serving Size: 1 SERVING (NO TOPPINGS)
Amount Per Serving: Calories: 260Total Fat: 3.4gSaturated Fat: 0.8gCholesterol: 30mgSodium: 477mgCarbohydrates: 38gFiber: 5gSugar: 6.4gProtein: 21.6g

Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.

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© Siobhan (Slimming Eats)
Cuisine: Mexican / Category: Main
turkey rice burrito bowl with toppings featured pin image

It is the responsibility of the Reader to assure the products or ingredients they use in any recipes from Slimming Eats are allergen-free (gluten-free, egg-free and/or dairy-free, for example) or Vegetarian friendly. Slimming Eats assumes no liability for inaccuracies or misstatement about products, opinions or comments on this site.

Nutritional information is an estimate and is to be used for informational purposes only

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Reader Interactions

Comments

  1. Sandra Kitchen

    Love these meal. I’m just going to start a slimming world diet today. I notice they say fast food on your plate as well as salad. Can you please explain. Also can you freeze the hash browns they look lovely.

  3. Themcask

    Just tried this recipe tonight after i asked the BF to go through your website and choose something for dinner. He literally drooled at all of your meals! We made this but sadly forgot cheese for the topping so had without and it was fantastic! Amazing even without the toppings 🙂

  4. Rona

    Just had this for supper … made a couple of slight changes. Used ground chicken as the shop didn’t have turkey! Halved the Jalapeno as they were huge and we’re not fans of super hot! Result was perfect for us!

  5. Catole

    This is truly delicious, thank you for all your wonderful recipes. I was just wondering if you might be able to but the nutritional information on please? I am following a healthy diet and using your recipes to enhance it. I am logging food on Fitbit app so could do with breakdown if you have it please. Thank you. Xx

  6. Shevy (Slimming Eats)

    Hi Catole – all my recipes have the nutritional information for the recipe at the bottom of the recipe box (only some older recipes which have not yet been updated are missing it)

  7. Natalid farmer

    Absolutely loved this. Full of flavour as usual for these recipes.
    Lots of conponents but easy to make!

  8. Sarah Gavin

    The Mexican restaurant in Canterbury would be ‘cafe des amis’. I lived in Canterbury for a while & used to go there regularly. Sad to say it’s not there anymore x

  9. Shevy (Slimming Eats)

    I was at uni from 97-2000, so quite a few years ago now. I loved Canterbury, such a pretty town. The Mexican place was one of my fav places to eat. I couldn’t remember the name. I just know it was on the left-hand side, if walking down the high street with the cathedral to your right. There was another great restaurant opposite.

  12. Paula Hudson

    Had this for dinner tonight, we all loved it. The son (who is a El Mexicana fan) and the hubby had the mixture in tortilla wraps but I had the burrito bowl and didn’t feel like I was missing out. Definitely going to be a Saturday night regular

  13. Liz

    Just made this for dinner and it’s delicious!! As it states it’s suitable for freezing just wondering about defrosting/re-heating guidlines due to the rice?

  14. Siobhan (Slimming Eats)

    I fully defrost in the fridge and then heat in the microwave or a pan until fully heated through.

  15. Julie Corbett

    Was the Mexican restaurant called Cafes des Amis? My daughters were at school in Canterbury and it was one of our favourite restaurants to eat at when I visited them there.

  16. Siobhan (Slimming Eats)

    It sure was!! small world eh? I loved that place, infact I loved Canterbury, such a lovely town, not sure what it is like now. I graduated in 2000 and haven’t been there since.

  17. Denise

    Siobhan, what can I say yet another fantastic recipe. My family and I loved it. I really love all your recipes I make from your site. Looking forward to making many more. Thank you.

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