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Bring rice and water to a boil in a small saucepan. Reduce heat to
maintain a low simmer, cover and cook until the rice is tender and
the water is absorbed, 30 to 40 minutes (see Tip). Remove from
heat and let stand, covered, for 10 minutes. Fluff with a fork.
Meanwhile, heat oil in a large nonstick skillet over medium heat.
Add turkey, onion, pepper, chili powder, cumin, garlic powder, salt
and cayenne; cook, stirring, until the turkey is cooked through, 5 to
8 minutes. Add black beans and cook until heated thorough, about
2 minutes. Serve with the cooked rice, guacamole and sour cream
in the lettuce leaves.
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