Description
This Southwest Rice and Ground Turkey Skillet is a quick and flavorful one-pan meal, combining seasoned ground turkey with vegetables, beans, and cheese for a satisfying Tex-Mex inspired dish. Perfect for weeknight dinners, it features a harmonious blend of spices, colorful veggies, hearty black beans, and melty cheddar cheese, all cooked together in a skillet for ease and convenience.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1/2 cup finely diced onion
- 1 cup finely diced red bell pepper
- 2 cloves garlic, minced
Meat 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 Goods and Frozen Items
- 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
- Lime juice
- Tortilla chips
Instructions
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the diced onion and red bell pepper, sautéing for 2-3 minutes until they are softened. Then add the minced garlic and cook for an additional 30 seconds, releasing its aroma without burning.
- Cook Ground Turkey: Add the ground turkey to the skillet and cook until browned, breaking it up with a spoon to crumbles. Once browned, drain any excess grease from the pan. Stir in the kosher salt, black pepper, chili powder, cumin, chipotle powder, and dried cilantro, and cook for 2 minutes to allow the spices to infuse into the meat.
- Add Remaining Ingredients: Pour in the canned Rotel tomatoes with juices, diced green chilies, rinsed black beans, frozen corn, cooked rice, and half of the shredded cheddar cheese (1/2 cup). Stir everything together thoroughly and cook for another 2 minutes to heat through and begin melting the cheese.
- Melt Cheese and Serve: Sprinkle the remaining cheddar cheese over the top, cover the skillet, and turn off the heat. Let it sit covered for 5 minutes to allow the cheese to melt. Finally, serve the skillet dish garnished with tortilla chips, chopped scallions, and a squeeze of fresh lime juice for brightness and crunch.
Notes
- You can substitute ground turkey with ground chicken or lean ground beef if preferred.
- Using Rotel adds a tangy, spicy element, but mild diced tomatoes can be used for less heat.
- Ensure to rinse and drain black beans well to reduce excess sodium and improve texture.
- Cooked rice can be freshly made or leftover rice; day-old rice works well to maintain firm texture.
- This recipe can be easily doubled for larger groups or meal prep.
- For a spicier kick, add additional chipotle powder or a dash of hot sauce when serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
