Description
This Turkey Taco Rice Skillet is what weeknight dinner dreams are made of – one pan, 30 minutes, and all your favorite taco flavors in a cheesy, family-friendly meal that’s even better than takeout.
Ingredients
Scale
- 1 pound (454g) lean ground turkey
- 1 tablespoon (15ml) olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 packet (1.25 oz/35g) taco seasoning
- 1 can (14.5 oz/411g) diced tomatoes, undrained
- 1 can (4 oz/113g) diced green chilies
- 1 cup (180g) long-grain white rice, uncooked
- 2 cups (480ml) chicken broth
- 1 can (15 oz/425g) black beans, rinsed and drained
- 1 cup (113g) shredded Mexican-blend cheese
- Optional toppings: diced avocado, chopped cilantro, sour cream, lime wedges, sliced jalapeños
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook for 5-7 minutes until no longer pink, breaking it up with a wooden spoon.
- Add diced onion and bell pepper to the turkey. Sauté for 3-4 minutes until vegetables begin to soften. Stir in minced garlic and cook for 30 seconds until fragrant.
- Sprinkle taco seasoning over the turkey mixture and stir to coat everything evenly.
- Add uncooked rice to the skillet and stir to combine, toasting it lightly for 1-2 minutes. Pour in diced tomatoes with juice, green chilies, and chicken broth. Stir once, then bring to a boil.
- Reduce heat to low, cover the skillet, and simmer for 15-18 minutes until rice is tender and liquid is mostly absorbed.
- Remove lid and gently fold in black beans. Sprinkle cheese evenly over the top, cover again, and remove from heat. Let stand for 3-4 minutes until cheese melts.
- Serve hot with your choice of toppings.