One-Skillet Turkey & Zucchini Taco Rice with Fresh Corn

One-skillet taco rice borrows the bold seasoning of Tex-Mex weeknights and folds it into a single pan. Lean turkey, diced zucchini, and sweet summer corn simmer with rice until everything is tender and saucy.

Serves 5 · 12 min prep · 30 min cook

Estimate for one serving

• 495 cal
• 34g protein
• 48g carbs
• 19g fat
• 5g fiber

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Ingredients

• 1.25 lb ground turkey (93% lean)
• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 2 medium zucchini, diced
• 2 cups fresh sweet corn kernels
• 1 cup long-grain white rice, uncooked
• 3 tbsp taco seasoning
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 2 cups chicken broth
• 0.75 tsp kosher salt
• 0.5 tsp black pepper
• 1.5 cups shredded Mexican cheese blend
• 0.3 cup fresh cilantro, chopped
• 1 lime lime wedges
• 0.5 cup sour cream or Greek yogurt
• optional garnish sliced jalapeños or pickled jalapeños

Instructions

1. 1Heat the olive oil in a large deep skillet with a lid over medium-high heat. Add the diced onion and cook, stirring, until it softens and turns translucent at the edges, about 3 minutes.
2. 2Add the ground turkey, breaking it up with a wooden spoon. Cook until no pink remains and some bits start to brown, 5 to 6 minutes. Season with the salt and pepper.
3. 3Stir in the minced garlic and taco seasoning; cook 1 minute until the spices bloom and smell toasty. Scrape up any browned bits from the bottom of the pan.
4. 4Add the diced zucchini and fresh corn kernels. Cook 2 to 3 minutes, stirring occasionally, just until the zucchini begins to soften but still holds its shape.
5. 5Pour in the uncooked rice and stir for 30 seconds so every grain gets coated in the spiced turkey mixture.
6. 6Add the fire-roasted tomatoes with their juices and the chicken broth. Stir well, bring to a full simmer, then reduce heat to low. Cover tightly and cook 18 to 20 minutes until the rice is tender and liquid is absorbed.
7. 7Remove the lid, fluff the rice gently with a fork, and taste for salt. Sprinkle the shredded cheese evenly over the top, cover again, and let stand off heat 3 minutes so the cheese melts into a gooey blanket.
8. 8Finish with a shower of chopped cilantro and a squeeze of lime. Serve straight from the skillet with dollops of sour cream and optional jalapeños for anyone who wants heat.