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
Scale
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.
