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Southwest Rice and Ground Turkey Skillet Recipe

Southwest Rice and Ground Turkey Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 139 reviews
  • Author: Jessica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Skillet Dinner
  • Method: Stovetop
  • Cuisine: American Southwest

Description

This vibrant Southwest Rice and Ground Turkey Skillet is a quick and flavorful one-pan dish packed with lean turkey, rice, black beans, corn, and bold spices. Perfect for a hearty weeknight dinner, it combines smoky chili and cumin with fresh vegetables and cheesy goodness, finished with garnishes like scallions, lime juice, and crunchy tortilla chips.

Ingredients

Units 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

  • 1 pound ground turkey
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Spices and Seasonings

  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chipotle powder (or chili powder, optional for less spice)
  • 1 teaspoon dried cilantro

Canned and Frozen Goods

  • 1 (10 ounce) can Rotel (original or mild)
  • 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

Dairy and Garnishes

  • 1 1/2 cups shredded cheddar cheese, divided
  • Chopped scallions (for garnish)
  • Juice of 1 lime
  • Tortilla chips (for garnish)

Instructions

  1. Heat oil in a large skillet over medium-high heat. Pour the olive oil into the skillet and allow it to warm up before adding other ingredients.
  2. Sauté onion and bell pepper. Add the finely diced onion and red bell pepper to the hot skillet. Cook for 2-3 minutes, stirring frequently, until they soften and develop flavor.
  3. Add garlic. Stir in minced garlic and sauté for about 30 seconds until fragrant, careful not to burn.
  4. Add ground turkey. Push the vegetables aside if needed and add the ground turkey. Break it apart with a spatula and cook for about 5 minutes until it browns and is cooked through.
  5. Season the meat. Once browned, drain excess fat if necessary, then add kosher salt, black pepper, chili powder, cumin, chipotle powder, and dried cilantro. Cook for 2 minutes to develop the flavors.
  6. Add canned goods and cooked rice. Stir in Rotel, diced green chiles, black beans, corn, and cooked rice. Mix well to combine and cook for another 2 minutes until heated through.
  7. Add cheese and melt. Sprinkle 1 cup of shredded cheddar cheese over the mixture, cover the skillet, and turn off the heat. Let sit for 5 minutes to melt the cheese and meld the flavors.
  8. Serve garnished. Top with remaining shredded cheddar cheese, chopped scallions, a squeeze of lime juice, and crushed tortilla chips. Serve hot and enjoy!

Notes

  • Use a non-stick skillet if you prefer easier cleanup.
  • Break apart the ground turkey quickly after adding it to the pan to ensure even cooking.
  • Season the meat after browning for better flavor retention.
  • Shred the cheese ahead of time if possible—it melts more evenly.
  • This dish keeps well in the refrigerator for 4-5 days, making it great for leftovers.

Nutrition

  • Serving Size: 1 cup
  • Calories: 410 kcal
  • Sugar: 6 g
  • Sodium: 850 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 43 g
  • Fiber: 8 g
  • Protein: 30 g
  • Cholesterol: 75 mg

Find it online: https://jessicasrecipes.com/southwest-rice-and-ground-turkey-skillet-recipe/