Description
This Southwest Rice and Ground Turkey Skillet is a quick, flavorful one-pan meal packed with seasoned ground turkey, fresh vegetables, black beans, corn, and rice, all topped with melted cheddar cheese and garnished with scallions, lime juice, and crunchy tortilla chips. Perfect for busy weeknights, it’s a vibrant and hearty dish that brings a taste of the Southwest to your table in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 Tablespoon Olive oil
- ½ cup finely diced onion
- 1 cup finely diced red bell pepper
- 2 cloves garlic, minced
- 1 pound ground turkey
- 1 Teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon Chipotle powder (can sub same amount of chili powder if you don’t want spicy)
- 1 teaspoon dried cilantro
- 1 (10 ounce) can Original Rotel (can sub mild Rotel if you don’t want spicy)
- 1 (4 ounce) can mild diced green chiles
- 1 (14 ounce) can black beans, rinsed and drained
- 1 cup frozen corn
- 2 cups cooked rice
- 1 ½ cups shredded cheddar cheese, divided
- Chopped scallions (for garnish)
- Lime juice (for garnish)
- Tortilla chips (for garnish)
Instructions
- Heat oil: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering to prepare for sautéing vegetables.
- Sauté vegetables: Add the finely diced onion and red bell pepper to the skillet. Sauté for 2-3 minutes, stirring frequently, until the vegetables soften and begin to release their aromas.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to 1 minute until fragrant, being careful not to burn it.
- Cook turkey: Add 1 pound of ground turkey to the skillet. Break it up with a spatula and cook until it is browned and no longer pink, about 5-7 minutes.
- Season the meat: Sprinkle in 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 teaspoon chili powder, ½ teaspoon cumin, ¼ teaspoon chipotle powder (or substitute with chili powder if preferred less spicy), and 1 teaspoon dried cilantro. Stir well to evenly distribute the spices.
- Add canned ingredients: Pour in the 10-ounce can of Original Rotel, the 4-ounce can of mild diced green chiles, and the rinsed and drained 14-ounce can of black beans. Stir to combine all ingredients thoroughly.
- Add corn and rice: Stir in 1 cup frozen corn and 2 cups cooked rice, mixing until everything is evenly incorporated and heated through.
- Add cheese and melt: Sprinkle 1 cup of the shredded cheddar cheese evenly over the skillet mixture. Cover the skillet with a lid and let the cheese melt over low heat for 3-5 minutes.
- Serve and garnish: Once the cheese has melted, remove from heat. Garnish with the remaining ½ cup shredded cheddar cheese, chopped scallions, a squeeze of fresh lime juice, and tortilla chips on the side for added crunch and flavor.
Notes
- You can substitute chipotle powder with more chili powder if you prefer less spicy heat.
- Use mild Rotel instead of original for a milder flavor.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- To make it vegetarian, substitute ground turkey with cooked lentils or plant-based ground meat alternatives.
- For extra creaminess, add a dollop of sour cream or guacamole when serving.
