A Southwest Rice and Ground Turkey Skillet is a deliciously easy throw-together dinner. This 30 minute meal is full of great flavor with a little kick, and is a healthy way to mix things up in your dinner rotation!
¼teaspoonChipotle powdercan sub same amount of chili powder if you don't want spicy
1teaspoondried cilantro
110 ounce canOriginal RotelCan sub mild ROtel if you don't want spicy
14 ounce canmild diced green chiles
114 ounce canblack beans,rinsed and drained
1cupfrozen corn
2cupscooked rice
1 ½cupsshredded cheddar cheese, divided
Chopped scallions(for garnish)
lime juice
Tortilla chips(for garnish)
Instructions
Heat oil in large skillet over medium high heat.
Saute onion and bell pepper for 2-3 minutes to soften, stirring frequently.
Add garlic and saute for 30 more seconds until fragrant.
Add ground turkey and sauté to brown, breaking it up. About 5 minutes
Once browned , drain if needed and chili powder, cumin, chipotle powder, salt, black pepper, and dried cilantro. Cook 2 minutes.
Add Rotel, diced chiles, black beans, corn, cooked rice and ½ cup shredded cheddar. Stir and cook 2 minutes to combine and heat through.
Top with remaining shredded cheddar, cover and turn off heat. Melt for 5 minutes and serve. Garnish with crushed tortilla chips, chopped scallions and a squeeze of lime juice.
Video
Notes
Use a non-stick skillet if you can — much easier to clean up!
Try to break up the lean ground turkey quickly once you get it into the pan. I find that it's harder to break up once it's browned.
I wait to season the meat until after it's browned. This allows you to drain if needed without losing all the flavor.
Shred the cheese ahead if you can- it melts easier.
Leftovers and Storage- This will last 4-5 days covered in the refrigerator.