Description
This Southwest Rice and Ground Turkey Skillet is a flavorful, quick one-pan meal packed with seasoned ground turkey, vegetables, black beans, corn, and cheese. Perfect for busy weeknights, this dish combines the spicy zest of southwestern spices with hearty ingredients and melty cheddar cheese for a comforting yet healthy dinner option.
Ingredients
Scale
Protein and Vegetables
- 1 tablespoon olive oil
- 1/2 cup finely diced onion
- 1 cup finely diced red bell pepper
- 2 cloves garlic, minced
- 1 pound ground turkey
Spices and Seasonings
- 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
Additional 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
- 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
Instructions
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add the finely diced onion and red bell pepper and sauté for 2-3 minutes until they begin to soften. Add minced garlic and cook for an additional 30 seconds to release its aroma.
- Browns turkey and season: Add the ground turkey to the skillet and cook, breaking it up with a spoon, until it is browned and cooked through. Drain any excess grease to keep the dish lean. Stir in kosher salt, ground black pepper, chili powder, cumin, chipotle powder, and dried cilantro. Cook the seasoned turkey mixture for 2 minutes to allow the flavors to meld.
- Combine remaining ingredients: Incorporate the canned Rotel tomatoes, diced green chilies, rinsed black beans, frozen corn, cooked rice, and half of the shredded cheddar cheese into the skillet. Stir everything together thoroughly and cook for 2 minutes to heat through and let the flavors blend.
- Melt cheese and serve: Sprinkle the remaining cheddar cheese evenly over the skillet mixture. Cover the pan with a lid, turn off the heat, and let it sit for 5 minutes to allow the cheese to melt completely. Serve garnished with crunchy tortilla chips, chopped scallions, and a fresh squeeze of lime juice to add brightness.
Notes
- Using cooked rice ahead of time makes this skillet quick to assemble and cook.
- Adjust the chili and chipotle powder to control the spice level according to your preference.
- For a vegetarian version, substitute ground turkey with plant-based ground meat or extra beans.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve with a side of sour cream or guacamole for added creaminess.
