Description
This flavorful Turkey Taco Rice Skillet is a quick and easy one-pan meal that combines seasoned ground turkey, rice, beans, corn, and cheese, topped with fresh cilantro and lime for a satisfying dinner option that can be customized with your favorite toppings.
Ingredients
Units
Scale
Meats and Oils
- 1 tablespoon olive oil
- 1 pound ground turkey
Vegetables and Legumes
- 1 cup prepared chunky tomato salsa
- 1 (15-ounce) can pinto beans, drained
- 1 cup frozen corn kernels
Seasonings and Spices
- 1-1/2 teaspoons coarse kosher salt (see note)
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
Grains and Dairy
- 1-1/2 cups long-grain white rice, rinsed well
- 3 cups chicken broth or water
- 1 cup shredded cheddar or Mexican cheese
For Serving
- Cilantro, for garnishing
- Fresh lime, for squeezing
- Additional salsa, optional
Instructions
- Cook the turkey: Heat olive oil in a large saute pan over medium-high heat. Once hot, add the ground turkey and cook, stirring occasionally with a wooden spoon, until no longer pink, about 5 to 7 minutes.
- Add spices and salsa: Add salsa, salt, garlic powder, chili powder, oregano, and cumin to the pan. Cook for 1 minute until fragrant.
- Add rice, beans, and corn: Stir in the rinsed rice, drained pinto beans, frozen corn, and chicken broth. Mix well and push any dry rice pieces into the simmering liquid.
- Cook the mixture: Bring to a boil over high heat. Cover the skillet with a tight-fitting lid, reduce heat to low, and cook for 20 minutes, or until rice is tender and liquid is absorbed.
- Add cheese and rest: Turn off heat. Sprinkle shredded cheese over the top, cover, and let sit for 5 minutes to melt the cheese.
- Finish and serve: Fluff the rice with a fork, taste, and adjust seasoning if needed. Garnish with chopped cilantro and serve with lime wedges and additional salsa if desired.
Notes
- This recipe was tested with Diamond Crystal coarse kosher salt. If using Morton’s or fine salt, reduce the salt quantity by half.
- For a spicier version, add diced jalapeños or hot sauce.
- You can substitute other types of cheese like pepper jack or Monterey Jack for variation.
- Use leftover cooked rice for quicker preparation.
Nutrition
- Serving Size: 1 cup
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 8 g
- Protein: 28 g
- Cholesterol: 80 mg
