Turkey Taco Bowl with Brown Rice and Black Beans

• 150 g Brown rice
• 1 ½ tsp Fine sea salt
• 1 medium Yellow onion
• 2 cloves Garlic
• 1 tbsp Olive oil
• 300 g Minced turkey
• 2 tsp Ground cumin
• ½ tsp Hot chili powder
• 200 g Canned chopped tomatoes
• 240 g Canned black beans
• 150 g Sweet corn kernels
• 120 g Greek yogurt
• 1 piece Lime

1. Cook the brown rice in a saucepan of salted boiling water until tender, 25 to 30 minutes. Drain well in a colander and cover to keep warm.
2. Meanwhile, finely chop the onion and crush the garlic. Heat the olive oil in a large frying pan over medium heat, then cook the onion with a pinch of the salt for 6 to 8 minutes until softened.
3. Add the garlic, ground cumin and hot chili powder, and cook for 30 seconds until fragrant. Add the minced turkey and cook for 5 to 7 minutes, breaking it up, until no longer pink.
4. Stir in the canned chopped tomatoes and simmer for 5 minutes to thicken slightly. Add the black beans and sweet corn kernels and cook for 3 to 4 minutes until everything is hot, then season with the remaining salt to taste.
5. Divide the rice between two bowls and spoon over the turkey mixture. Top each with a spoon of greek yogurt and finish with a squeeze of lime.

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