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Taco Rice Cup

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Taco Rice Cup

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Course: Main Course
Cuisine: American
Keyword: Taco Rice Cup
Servings: 4
Calories: 476kcal


  • 2 cup brown rice, cooked
  • 1/2 lb turkey, ground
  • 1/2 tbsp (1 serving) taco seasoning
  • 1 cup corn, frozen
  • 1 medium whole (2-3/5″ dia) tomato, red
  • 1 medium avocado
  • 1 stalk green onion
  • 8 jumbo black olives, canned
  • 4 oz cheddar cheese
  • 2 cup, diced watermelon


  • Cook rice according to package directions, making enough for 2 cups cooked (1/2 cup raw). Remove corn from freezer so that it has time to thaw.
  • Meanwhile, in a large non-stick skillet, over medium heat, begin to brown turkey.  Add taco seasoning and stir to crumble meat; cook until no longer pink. 
  • While turkey browns, dice tomato and avocado; chop onions, slice olives and shred cheese.
  • Place rice in the bottom of a cup, top with turkey and other desired toppings that were prepped.  Serve each cup with diced watermelon on the side. 
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Calories: 476kcal | Carbohydrates: 58g | Protein: 21g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 334mg | Fiber: 7g | Sugar: 10g

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