what to make with ground turkey and rice
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Southwest Turkey Vegetable and Rice Skillet is flossy, cheesy, total of vegetables, lean ground turkey and chocolate-brown rice. Easy and on the table in 30 minutes!
This recipe and photos have been updated since they were originally published on eight/8/2016
Skillet dinner, 1 pan repast, one pot dinner, there'south several names for this blazon of cooking and it'due south the way I make most of my dinners. As someone who hates doing dishes skillet and 1 pot meals have earned their ain category on Recipe Runner.
A few of my favorite skillet and one pot meals are Mexican chicken, sweet irish potato and black bean skillet, turkey and vegetable skillet, and when I'm peckish lot of carbs, one pot parmesan chicken, spinach and orzo.
I'g guessing if you're looking at this recipe, you might also not be a fan of dirtying ever dish you own just to brand an easy weeknight dinner. If that's the instance, I retrieve that y'all will find many dinner recipes to try out while yous're here. I highly recommend starting with this Southwest Turkey Vegetable and Rice Skillet, specially if yous're a fan of Mexican and Southwest inspired cuisine.
Ingredients For Southwest Turkey Vegetable and Rice Skillet
- Ground turkey
- Yellow onion
- Garlic
- Zucchini
- Canned or frozen green chiles
- Corn
- Lycopersicon esculentum
- Cooked brown rice
- Chili powder and basis cumin
- Plain Greek yogurt
- Cheddar, Monterey Jack, Colby Jack or Pepper Jack cheese
How to Make Southwest Turkey Vegetable and Rice Skillet
Add some olive oil to a large skillet. I like to employ one that's a little deeper and that has a lid, but it isn't a requirement. Heat the oil and swirl it effectually to glaze the bottom of the pan. Add the turkey, onion, spices, table salt and pepper to the skillet and crumble the meat with a wooden spoon or a irish potato masher works well.
When the turkey is near cooked through add in the garlic, green chiles, tomato plant, zucchini and corn. Continue to cook everything until the zucchini is tender, but not mushy. Remember the zucchini volition continue to melt for several more minutes.
Add in the cooked rice and half of the cheese. Cook until the cheese is melted and then remove the skillet from the heat. Stir in the Greek yogurt until information technology's thoroughly combined and then elevation with the remaining cheese.
Cover the skillet with a hat or a slice of foil and let information technology sit down for several minutes until the cheese on superlative is melted. Garnish with chopped cilantro if y'all'd like and serve.
Ingredient Substitutions
Rice – Use long grain white, Jasmine or Basmati rice instead of brown. Y'all can besides use cooked quinoa or farro.
Vegetables – Zucchini may exist replaced with a red or green bell pepper, yellow squash or even a can of black beans.
Greek Yogurt – Greek yogurt can be replaced with depression fat or full fat sour foam.
Ground Turkey – Try substituting with ground chicken or footing beef.
Time Saving Tip
If you're like me and hate cooking rice, especially brown rice, I highly recommend using a pouch or two of pre-cooked rice. They come in all varieties and just take xc seconds in the microwave to heat up. You can even skip the microwaving for this recipe because it volition warm up and finish cooking on the stove with the turkey and vegetable mixture.
More Skillet Dinner Recipes
- Skillet Chicken Fajitas
- Southwest Ground Beef and Sugariness Potato Skillet
- Greek Meatballs and Orzo Skillet
- Skillet Thai Chicken and Sweet Potato Back-scratch
- Craven Cheesesteak Skillet
Prep Fourth dimension 15 minutes
Cook Time 15 minutes
Total Time xxx minutes
Ingredients
- 1 tablespoon olive oil
- one pound lean ground turkey, I use 93/7%
- ane/2 cup diced yellow onion
- 1 clove garlic, grated or minced
- ii teaspoons chili pulverisation
- 1 teaspoon footing cumin
- i cup diced zucchini
- 4 ounce can diced green chiles
- 1/2 cup frozen corn, defrosted
- 1 cup diced lycopersicon esculentum
- two cups cooked chocolate-brown rice
- 1 loving cup shredded Colby Jack, Monterey Jack or Cheddar cheese
- 1/2 cup plain non fatty or low fat Greek yogurt
Instructions
- Oestrus the olive oil in a large skillet over medium-high rut. When the skillet is hot swirl the oil to glaze the lesser and add in the ground turkey, onion, chili pulverization, cumin, salt and pepper. Use a wooden spoon or potato masher to crumble the meat.
- When the turkey is nearly cooked through, lower the heat to medium and add in the garlic, green chiles, zucchini, corn and tomato. Melt for several more minutes or until the zucchini is tender.
- Add in the cooked rice and half of the cheese. Stir everything together until heated through and the cheese is melted.
- Turn off the heat and remove the skillet from the hot burner. Stir in the Greek yogurt until everything is combined and and then acme with the remaining cheese. Cover the skillet with a lid or piece of foil and let it sit down for a couple minutes until the cheese is melted. Garnish with chopped cilantro and serve.
Nutrition Data:
Yield:
5 Serving Size:
1
Amount Per Serving: Calories: 376 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 83mg Sodium: 242mg Carbohydrates: 33g Fiber: 4g Saccharide: 6g Protein: 42g
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