Ingredients

1½ tablespoons extra-virgin olive oil, divided
1 large white onion, sliced (about 3 cups)
2 medium red bell peppers, sliced (about 2¼ cups)
1 cup corn kernels, fresh or thawed
1½ teaspoons chili powder, divided
1½ teaspoons dried oregano, divided
¾ teaspoon salt, divided
1 pound lean ground turkey
1 cup pico de gallo
½ cup water
1½ teaspoons garlic powder
1 teaspoon ground cumin
½ cup reduced-fat sour cream
2 tablespoons chopped fresh cilantro, plus more for garnish
1 tablespoon lime juice
2 cups hot cooked brown rice
1 large avocado, quartered
1 small jalapeño pepper, thinly sliced (4 tablespoons)

Directions

Heat 1½ teaspoons oil in a large skillet over medium heat until shimmering. Add sliced onion; cook, stirring occasionally, until translucent, about 3 minutes. Add sliced bell peppers and 1 cup corn; cook, stirring occasionally, until the peppers are crisp-tender, about 5 minutes. Stir in ½ teaspoon each chili powder and oregano and ¼ teaspoon salt; cook, stirring constantly, until the spices are fragrant, about 30 seconds. Transfer to a large plate. Wipe the skillet clean.

Heat the remaining 1 tablespoon oil in the skillet over medium heat until shimmering. Add 1 pound ground turkey; cook, stirring often, until no longer pink on the outside, about 3 minutes. Stir in 1 cup pico de gallo, ½ cup water, 1½ teaspoons garlic powder, 1 teaspoon cumin and the remaining 1 teaspoon each chili powder and oregano and ½ teaspoon salt. Continue to cook, stirring occasionally, until the liquid is nearly absorbed, 6 to 8 minutes. Remove from heat.

Whisk ½ cup sour cream, 2 tablespoons cilantro and 1 tablespoon lime juice together in a small bowl until combined. Divide 2 cups rice among 4 bowls; top evenly with turkey mixture, bell pepper mixture, quartered avocado and sliced jalapeños. Dollop each bowl with 2 tablespoons sour cream mixture. Garnish with cilantro, if desired. the chicken is heated through, about 4 minutes.