If you’re craving a hearty, vibrant, and utterly satisfying meal that comes together quickly, this Southwest Rice and Ground Turkey Skillet Recipe is your new best friend in the kitchen. It balances savory ground turkey with colorful veggies, zesty spices, and creamy melted cheddar, delivering a one-pan dish bursting with flavor and texture. Whether you’re whipping up a weeknight dinner or feeding a crowd, it’s a reliable, tasty go-to that keeps everyone coming back for seconds.
Ingredients You’ll Need
This recipe calls for simple ingredients that each play an indispensable role in creating the bold flavor and perfect texture of the skillet. From the hearty proteins and fresh veggies to the spices that give it its signature kick, every component is essential.
- Olive oil: A tablespoon of olive oil adds richness and helps soften the veggies to bring out their sweetness.
- Finely diced onion: Half a cup infuses a subtle, savory base flavor that melds beautifully with the spices.
- Finely diced red bell pepper: One cup contributes a slight crunch and vibrant color, enhancing the dish’s appeal.
- Minced garlic: Two cloves give a fragrant punch that elevates every bite.
- Ground turkey: A pound of lean protein that keeps the dish light yet satisfying.
- Kosher salt: One teaspoon perfectly seasons the entire skillet evenly.
- Ground black pepper: A quarter teaspoon to balance out the flavors with a subtle heat.
- Chili powder: One teaspoon adds that classic Southwest warmth and earthiness.
- Cumin: Half a teaspoon lends a smoky depth that’s signature to this cuisine.
- Chipotle powder: A quarter teaspoon (optional for a smoky heat), or swap with chili powder if you prefer milder flavors.
- Dried cilantro: One teaspoon infuses a fresh, herbaceous note that brightens the dish.
- Original Rotel (diced tomatoes and green chilies): One 10-ounce can brings tanginess and a subtle kick.
- Mild diced green chiles: One 4-ounce can adds a gentle heat and texture contrast.
- Black beans: One 14-ounce can, rinsed and drained, pack in fiber and protein.
- Frozen corn: One cup offers sweetness and a pleasant pop.
- Cooked rice: Two cups give substance, soaking up all the flavors perfectly.
- Shredded cheddar cheese: One and a half cups, divided, create that irresistible gooey layer.
- Chopped scallions (for garnish): Adds a fresh, crisp bite at the end.
- Lime juice: A squeeze to brighten and balance the richness.
- Tortilla chips (for garnish): For crunch and an extra Southwest touch.
How to Make Southwest Rice and Ground Turkey Skillet Recipe
Step 1: Sauté Your Veggies
Start by heating the olive oil in a large skillet over medium-high heat. Toss in the finely diced onion and red bell pepper, cooking them for about 2 to 3 minutes. Keep stirring frequently until they soften and release their sweet aromas. This step is crucial—it builds the flavorful foundation that carries through the whole dish.
Step 2: Add Garlic and Turkey
Next, stir in the minced garlic and immediately add the ground turkey. Break the meat up with your spatula, letting it brown evenly. This step ensures your skillet gets a lovely caramelized flavor, which makes every mouthful just a little more delicious.
Step 3: Season It Well
Time to bring on the spices. Sprinkle in kosher salt, black pepper, chili powder, cumin, chipotle powder, and dried cilantro. Stir everything together so the turkey and veggies are coated with these fragrant spices. This is the moment your kitchen fills with that signature Southwest scent—trust me, it’s amazing.
Step 4: Add Tomatoes, Chiles, Beans, and Corn
Pour in the Original Rotel and diced green chiles, followed by the drained black beans and frozen corn. Mix thoroughly and let it simmer until everything warms through and the flavors meld beautifully, about 5 minutes.
Step 5: Stir in Rice and Cheese
Fold in the cooked rice along with half of the shredded cheddar cheese. The cheese starts melting into the mixture, making it creamy and comforting. Keep stirring until the cheese is gently melted and the rice is heated evenly.
Step 6: Finish with Toppings
Sprinkle the remaining cheddar cheese on top, cover the skillet briefly to let the cheese ooze perfectly. Once melted, you’re ready to garnish with fresh chopped scallions, a squeeze of lime juice, and a handful of crunchy tortilla chips for the perfect finishing touch.
How to Serve Southwest Rice and Ground Turkey Skillet Recipe
Garnishes
A bit of chopped scallions adds freshness and color, while a splash of lime juice cuts through the richness with a bright, tangy note. Lastly, a scattering of crunchy tortilla chips creates irresistible texture contrast that takes this skillet to another level.
Side Dishes
This dish makes a complete meal on its own, but you can add a side of fresh garden salad or some guacamole to amplify the Southwest vibe. A light cabbage slaw or simple sliced avocado also works beautifully to provide cool balance.
Creative Ways to Present
Serve this skillet right from the pan for a casual family-style dinner, or plate it up individually topped with a dollop of sour cream and extra cilantro for a little smoky comfort. For a fun twist, use it as filling for warm tortillas to make delicious Southwest burritos!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator. The flavors actually deepen overnight, making your next meal just as delicious, if not more so.
Freezing
If you want to stock up, this skillet freezes well. Portion it out into freezer-safe containers and freeze for up to three months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over low-medium heat, stirring occasionally so the cheese melts again and the dish heats evenly without drying out. Add a splash of water or broth if needed to keep it nice and moist.
FAQs
Can I use ground beef instead of ground turkey?
Absolutely! Ground beef works well and adds a richer flavor. Just keep an eye on the fat content and drain any excess to avoid greasiness.
Is this dish spicy?
The spice level is moderate but customizable. You can skip the chipotle powder or use mild Rotel tomatoes to keep it mild, or add extra chili powder to kick up the heat.
What type of rice is best for this recipe?
Any cooked rice works, but medium or long-grain white rice is preferred for the ideal texture. Leftover rice from the day before holds up great here.
Can I make this recipe vegetarian?
Definitely, just replace the ground turkey with extra beans or a plant-based meat substitute. You could also add veggies like zucchini or mushrooms for hearty texture.
How do I make this recipe gluten-free?
All the ingredients listed are naturally gluten-free, but be sure to check canned goods and spices to confirm no additives with gluten are included.
Final Thoughts
Trust me, once you try this Southwest Rice and Ground Turkey Skillet Recipe, it will quickly become a regular favorite. It’s got that perfect balance of spice, freshness, and cheesy comfort that makes weeknight dinners exciting. Easy enough to whip up in under 30 minutes, it’s a deliciously smart way to bring exciting flavors to your table without fuss. Give it a go and watch it earn a spot in your meal rotation!
Print
Southwest Rice and Ground Turkey Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern
Description
This Southwest Rice and Ground Turkey Skillet is a quick, hearty, and flavorful one-pan meal perfect for busy weeknights. Loaded with lean ground turkey, colorful vegetables, black beans, corn, and spices, all combined with cooked rice and topped with melted cheddar cheese, it’s a satisfying dish that brings vibrant Southwest flavors to your table in just 30 minutes.
Ingredients
Vegetables and Aromatics
- ½ cup finely diced onion
- 1 cup finely diced red bell pepper
- 2 cloves garlic, minced
- 1 4 ounce can mild diced green chiles
- 1 cup frozen corn
- Chopped scallions (for garnish)
- Lime juice (to taste)
- Tortilla chips (for garnish)
Protein and Dairy
- 1 pound ground turkey
- 1 14 ounce can black beans, rinsed and drained
- 1 ½ cups shredded cheddar cheese, divided
Spices and Seasonings
- 1 Tablespoon olive oil
- 1 Teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon chipotle powder (can substitute same amount of chili powder for less heat)
- 1 teaspoon dried cilantro
Canned Goods
- 1 10 ounce can Original Rotel (can substitute mild Rotel for less spice)
Grains
- 2 cups cooked rice
Instructions
- Heat the oil: Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. Allow the oil to warm up for about 1 minute until shimmering.
- Sauté the vegetables: Add the finely diced onion and red bell pepper to the skillet. Cook for 2 to 3 minutes, stirring frequently, until the vegetables soften and begin to release their aroma.
- Add garlic and ground turkey: Stir in the minced garlic, cooking for about 30 seconds until fragrant. Then add the ground turkey to the skillet. Use a spatula to break it apart and cook until it is no longer pink, approximately 5 to 7 minutes.
- Season the meat: Sprinkle the turkey with kosher salt, ground black pepper, chili powder, cumin, chipotle powder, and dried cilantro. Stir well to evenly coat the turkey and vegetables with the spices. Cook for another minute to toast the spices slightly and deepen flavors.
- Add canned ingredients and beans: Pour in the can of Original Rotel and the can of diced green chiles. Stir in the rinsed and drained black beans and frozen corn. Mix everything thoroughly and cook for about 3 to 4 minutes, allowing the mixture to heat through and flavors to meld.
- Incorporate cooked rice: Fold in the 2 cups of cooked rice into the skillet mixture. Stir well to combine and break up any clumps. Continue cooking for 2 minutes, letting the dish warm completely.
- Add cheese: Sprinkle 1 cup of shredded cheddar cheese over the skillet mixture. Cover the skillet with a lid or foil and cook for 2 to 3 more minutes until the cheese melts and becomes gooey.
- Serve and garnish: Remove from heat and mix in lime juice to taste for brightness. Top the skillet with the remaining ½ cup of shredded cheddar cheese and garnish with chopped scallions and tortilla chips on the side. Serve hot and enjoy!
Notes
- Use mild Rotel and omit chipotle powder for a less spicy version.
- You can substitute ground turkey with ground chicken or lean ground beef.
- For gluten-free, ensure your canned goods and spices are labeled gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and reheat quickly on the stovetop.
- Add avocado slices or sour cream as additional toppings for a creamier texture.
