Description
This Southwest Rice and Ground Turkey Skillet is a flavorful, quick, and hearty one-pan meal packed with savory ground turkey, vibrant vegetables, black beans, corn, and spices. Topped with melted cheddar cheese and served with a zesty lime squeeze and crunchy tortilla chips, it’s perfect for a satisfying family dinner or meal prep.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 cup finely diced onion
- 1 cup finely diced red bell pepper
- 2 cloves garlic, minced
Protein and Seasonings
- 1 pound ground turkey
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon chipotle powder (or chili powder)
- 1 teaspoon dried cilantro
Canned and Frozen Ingredients
- 1 (10-ounce) can original Rotel (or mild)
- 1 (4-ounce) can mild diced green chilies
- 1 (14-ounce) can black beans, rinsed and drained
- 1 cup frozen corn
Grains and Cheese
- 2 cups cooked rice
- 1 1/2 cups shredded cheddar cheese, divided
Garnishes
- Chopped scallions, for garnish
- Lime juice, for garnish
- Tortilla chips, for garnish
Oil
- 1 tablespoon olive oil
Instructions
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and red bell pepper, sautéing for 2 to 3 minutes until softened and fragrant. Add minced garlic and continue to sauté for an additional 30 seconds to develop aroma without burning.
- Brown turkey and season: Add the ground turkey to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, then drain any excess grease. Stir in kosher salt, ground black pepper, chili powder, cumin, chipotle powder, and dried cilantro. Cook for 2 minutes to allow the spices to bloom and infuse the meat.
- Combine remaining ingredients: Add the can of Rotel, diced green chilies, rinsed black beans, frozen corn, cooked rice, and half (1/2 cup) of the shredded cheddar cheese to the skillet. Mix everything thoroughly and continue cooking for 2 minutes until heated through and well combined.
- Melt cheese and serve: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top. Cover the skillet and turn off the heat, allowing the residual heat to melt the cheese for about 5 minutes. Garnish with chopped scallions, a squeeze of lime juice, and serve with crunchy tortilla chips on the side for texture and added flavor.
Notes
- For a spicier dish, use the original Rotel or add extra chipotle powder.
- You can substitute ground chicken or lean ground beef for ground turkey.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- To make it gluten-free, ensure tortilla chips and spices contain no gluten ingredients.
- Adding avocado slices or sour cream as a garnish can enhance creaminess and flavor.
