Skillet Turkey Taco Rice Dinner

Serves 6 · 10 min prep · 30 min cook

Ingredients

• 1.5 lb lean ground turkey
• 1 tbsp olive oil
• 1 yellow onion
• 3 garlic cloves
• 3 tbsp taco seasoning
• 1 cup long-grain white rice
• 2 cups chicken broth
• 10 oz canned diced tomatoes with green chiles
• 15 oz canned black beans drained
• 1 cup frozen corn
• 1.5 cups shredded Mexican cheese blend
• 1/4 cup fresh cilantro
• 1 lime
• 3/4 tsp salt

Instructions

1. 1Heat olive oil in a deep 12-inch skillet or Dutch oven over medium-high heat.
2. 2Add ground turkey and diced onion. Cook 6 to 7 minutes, breaking meat into crumbles, until turkey is no longer pink and onion softens.
3. 3Stir in minced garlic and taco seasoning. Cook 1 minute until the spices bloom and smell fragrant.
4. 4Add uncooked rice and stir 30 seconds so every grain gets coated in the seasoned fat.
5. 5Pour in chicken broth and the entire can of diced tomatoes with green chiles. Scrape the bottom of the pan and bring to a boil.
6. 6Stir in drained black beans, frozen corn, and salt. Reduce heat to low, cover tightly, and simmer 18 to 20 minutes until rice is tender and liquid is absorbed.
7. 7Remove lid, fluff the mixture gently, and sprinkle cheese evenly over the top. Cover again for 2 minutes so the cheese melts.
8. 8Squeeze lime juice over the skillet and scatter chopped cilantro.
9. 9Let rest uncovered 3 minutes, then scoop into bowls. Portion leftovers into meal-prep containers for easy reheating.