Turkey Taco Rice Skillet
A hearty one-pan dish combining ground turkey, rice, beans, and spices for a quick and delicious meal.
Equipment
- Large sauté pan For cooking the dish.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 cup prepared chunky tomato salsa
- 1.5 teaspoons coarse kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 0.5 teaspoon ground cumin
- 1.5 cups long-grain white rice rinsed well
- 1 15-ounce can pinto beans drained
- 1 cup frozen corn kernels
- 3 cups chicken broth
- 1 cup shredded cheddar or Mexican cheese
- cilantro for serving
- fresh lime for serving
- additional salsa for serving
Instructions
- In a large sauté pan, heat the olive oil over medium-high heat. Once hot, add the ground turkey and cook, stirring occasionally with a wooden spoon, for about 5 to 7 minutes, or until no longer pink.
- Stir in the salsa, salt, garlic powder, chili powder, oregano, and cumin. Cook for 1 minute until the spices become fragrant.
- Add the rinsed rice, drained pinto beans, frozen corn, and chicken broth to the skillet. Stir everything together until well combined, ensuring any stray rice is submerged in the liquid.
- Bring the mixture to a boil, then cover the skillet with a tight-fitting lid and reduce the heat to low. Let it cook for 20 minutes.
- After 20 minutes, turn off the heat and sprinkle the shredded cheese on top. Cover the skillet again and let it sit for an additional 5 minutes.
- Fluff the rice with a fork, taste, and adjust the seasoning if needed. Serve with fresh cilantro, lime wedges, and additional salsa if desired.
Notes
For a spicier kick, consider adding diced jalapeños or a dash of hot sauce. You can substitute the pinto beans with black beans or kidney beans for a different flavor.