Optional toppings: Shredded cheese, diced tomatoes, corn, black beans, avocado, green onions, shredded lettuces, lime wedges, cilantro
Heat a tablespoon of vegetable oil in a large skillet over medium-high heat until soft; 3-4 minutes. Add ground turkey and garlic and cook until meat is no longer pink; about 5 minutes. Drain any liquid and return meat mixture to the pan.
Stir in salsa, taco seasoning and water. Bring to a boil, then cover and reduce heat to low. Simmer for 10-15 minutes or until sauce is thickened and reduced.
To assemble: Layer cooked rice into the bottom of 4 serving bowls. Top with turkey taco meat and other toppings as desired.
Nutritional information is provided as a courtesy and does not include optional toppings. Store leftover meat in an airtight container in the fridge for up to 3-4 days. Reheat in a skillet or in the microwave. Meat can also be frozen for up to 6 months.