Skillet Turkey Taco Rice Bake

Serves 6 · 15 min prep · 40 min cook

Ingredients

• 1.5 lb ground turkey (93% lean)
• 1.5 cups long-grain white rice, uncooked
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 bell pepper (any color), diced
• 3 garlic cloves, minced
• 3 tbsp taco seasoning
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 2.5 cups low-sodium chicken broth
• 1.5 cups shredded Mexican blend cheese
• 3/4 tsp kosher salt
• 1/3 cup fresh cilantro, chopped
• as needed lime wedges and sour cream for serving

Instructions

1. 1Preheat the oven to 375°F. Heat the olive oil in a large oven-safe skillet (12-inch) over medium-high heat. Add the ground turkey and cook 5–6 minutes, breaking it into small crumbles, until no pink remains.
2. 2Push the turkey to the side, add the diced onion and bell pepper, and cook 4 minutes until they begin to soften. Stir in the minced garlic and cook 30 seconds more.
3. 3Sprinkle the taco seasoning and salt over the mixture and stir 1 minute until fragrant and the turkey is fully coated.
4. 4Stir in the uncooked rice, fire-roasted tomatoes (with their juices), black beans, frozen corn, and chicken broth. Bring the mixture to a boil, scraping the bottom of the pan so nothing sticks.
5. 5Once boiling, cover the skillet tightly with a lid or foil and carefully transfer it to the preheated oven. Bake 22–25 minutes until the rice is tender and most of the liquid is absorbed.
6. 6Remove the skillet from the oven (use oven mitts—handle is hot). Uncover and fluff the rice gently with a fork. Sprinkle the shredded cheese evenly over the top.
7. 7Return the uncovered skillet to the oven for 5–7 minutes until the cheese is fully melted and bubbling at the edges. For light browning, broil 1–2 minutes at the end.
8. 8Let the bake rest 5 minutes so it sets. Scatter chopped cilantro over the top. Scoop into bowls and serve with lime wedges and a dollop of sour cream.