Description
This Southwest Rice and Ground Turkey Skillet is a quick and flavorful one-pan meal perfect for busy weeknights. Combining lean ground turkey, vibrant bell peppers, black beans, corn, and spices with cooked rice, it’s a hearty and satisfying dish topped with melted cheddar cheese, fresh scallions, and a splash of lime juice for zest. Ready in just 30 minutes, it delivers a delicious blend of Tex-Mex flavors with a nutritious profile.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon Olive oil
- ½ cup finely diced onion
- 1 cup finely diced red bell pepper
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 Teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon Chipotle powder (can sub same amount of chili powder if you don’t want spicy)
- 1 teaspoon dried cilantro
- 1 10 ounce can Original Rotel (can sub mild Rotel if you don’t want spicy)
- 1 4 ounce can mild diced green chiles
- 1 14 ounce can black beans, rinsed and drained
- 1 cup frozen corn
- 2 cups cooked rice
- 1 ½ cups shredded cheddar cheese, divided
Garnishes
- Chopped scallions (for garnish)
- Lime juice (to taste)
- Tortilla chips (for garnish)
Instructions
- Heat the skillet: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. This creates a perfect base for sautéing the vegetables and cooking the turkey.
- Sauté vegetables: Add the finely diced onion and red bell pepper to the skillet. Cook for 2-3 minutes, stirring frequently, until the vegetables soften and the onions become translucent, which enhances their natural sweetness.
- Add garlic and turkey: Stir in the minced garlic and immediately add the ground turkey. Break it up with a spoon and cook, stirring often, until browned and no longer pink throughout, about 5-6 minutes.
- Season the meat: Sprinkle in kosher salt, black pepper, chili powder, cumin, chipotle powder, and dried cilantro. Stir well to evenly distribute the spices and build the Southwest flavor base.
- Add tomatoes and chiles: Pour in the can of Original Rotel (or mild Rotel if preferred) along with the mild diced green chiles. Stir to combine and let simmer for 2 minutes to meld flavors.
- Add beans, corn, and rice: Incorporate the rinsed and drained black beans, frozen corn, and cooked rice. Mix thoroughly and continue cooking for another 3-4 minutes to heat everything through evenly.
- Add cheese and melt: Sprinkle 1 cup of shredded cheddar cheese over the skillet, stir gently to combine some, then spread the rest evenly on top. Cover the skillet with a lid and cook for 2-3 minutes until the cheese melts and becomes gooey.
- Garnish and serve: Remove the skillet from heat. Drizzle fresh lime juice over the top and garnish with chopped scallions. Serve with crunchy tortilla chips on the side to add texture and extra flavor to every bite.
Notes
- You can substitute ground chicken or lean beef for the ground turkey as preferred.
- For a spicier dish, use Original Rotel and add extra chipotle powder.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- For a lower fat version, reduce the amount of cheese or use a reduced-fat variety.
- To make this recipe gluten free, ensure all canned products and spices are certified gluten free.
