Ground turkey, rice and veggie skillet with beans, corn, tomatoes, zucchini and bell peppers is an all-in-one dinner with tons of flavor that’s ready in just 30 minutes. It’s easy to make and customize and sure to be a family favorite!
February sure came fast. I'm kinda still getting used to the new year and now we're in February?
Luckily, there's lots to look forward to this month. The Superbowl is coming up, the kids are all into Valentine's Day, I'm gonna be heading down to the beach for a few days later in the month, and my brother's family might pop up for a visit. All good things! ❤️
But let's move on to the food.
Anyone else just adore a recipe where you basically put everything together in a pan and stir?
Or check out this curry ground turkey with rice and peas for another easy and delicious ground turkey recipe with tons of flavor. And this Italian ground turkey skillet is ready in just 25 minutes and very family friendly.
Today though we’re making a very long-time favorite of mine.
I’m calling it a ground turkey, rice and veggie skillet.
But it’s also a “dump” meal. You dump everything in the pan at various points, stir, cook and serve.
But “dump meal” doesn’t sound very appetizing, amiright? Also not as descriptive.
So while this name isn’t particularly sexy, it gets the point across.
And you are going to love how incredibly easy and incredibly flavorful this dinner comes out to be!
I’ve been making it for years and years, and we still love it!
It’s loaded with ground turkey, fluffy rice, black beans, corn, tomatoes, zucchini, bell pepper and onion. Plus the perfect mix of seasonings.
It’s kid-friendly, uses on-hand ingredients and can be served with all your favorite toppings.
Plus, there’s tons of substitutions you can make to use what you have in your pantry and to customize it to your tastes.
Bonus: This ground turkey and rice dinner is ready in about 30 minutes!
(It’s less than 30 minutes if you’re using leftover cooked rice, a quick cook rice or white rice, and a little bit more than 30 minutes if you are cooking brown rice from scratch.)
Oh, and this meal is gluten-free, too.
You can also check out my Google web story for this ground turkey skillet with rice and veggies.
OK, let’s get cooking so you can get dinner ready!
Now, I’ve got some notes, tips and substitutions coming up below on how to make this ground turkey skillet. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making ground turkey, rice and veggie skillet:
- Turkey: I use 93% lean ground turkey for this recipe. You could probably sub ground chicken if you'd like. If you use ground beef, be sure to drain any excess grease.
- Cooked rice: The rice for this recipe needs to be cooked when you stir it in at the end, so please plan accordingly. You can start your rice first or you can use leftover rice.
- Rice: I use brown rice but white rice is fine here too. You could even use a quick-cook rice if you prefer.
- Beans: Black beans are our go-to but you could substitute pinto beans if you prefer. Kidney beans would also work here.
- Diced tomatoes: I love fire-roasted diced tomatoes for some extra oomph, but regular diced tomatoes are fine. You could also use a can of Rotel or diced tomatoes with green chilies.
- Corn: Frozen corn works great here, and I always have some on hand. You could also use fresh corn or a can of Mexicorn or small can of white or yellow corn. You’ll need about 1 cup.
Oh, and the recipe calls for 1 chicken bouillon cube or subbing 1 teaspoon of chicken base. I keep a little box of those cubes on hand and it really does add a lot of flavor.
However, you can definitely skip it if you don’t have either of those in your pantry. I realize it’s a less common ingredient for most people.
See, it’s very flexible and very forgiving. 👍
It’s also a super duper easy recipe to make.
We basically just keep adding ingredients to the pan and stirring them around.
Really, that’s all that’s involved here.
And sometimes, that’s about all I can handle come dinner time, you know what I mean?
Anyway, let’s keep chatting about this recipe.
Want to make it spicy? You know I’m all about it! Here are a few ideas…
Make a spicy ground turkey, rice and veggie skillet:
– Add 1-2 chopped jalapeños along with the onion in the beginning. Or…
– Add ¼ teaspoon cayenne pepper along with the other seasonings to give it a good kick. Or…
– Use ¼ teaspoon crushed red pepper flakes for a little less kick than the cayenne.
– You can also spice this up with just your toppings. (I do this so it’s mild enough for the kids.) Top yours with pickled jalapeños, hot sauce and/or sriracha for some extra heat.
OK, now let’s get ready to serve this up.
This is of course an all-in-one kinda meal, so you don’t need anything to add as side dishes.
But toppings are highly recommended!
Here are some ideas to get you thinking. Choose your favorites.
Topping ideas for ground turkey, rice and veggie skillet:
- Shredded cheddar or Monterey Jack cheese
- Sliced or diced avocado or a dollop of guac
- Plain Greek yogurt or sour cream
- Chopped fresh cilantro
- Pickled jalapeños
- Hot sauce
I say, load them all on!
Last thing: If you happen to have leftovers, this saves great and reheats really well!
How to store leftover ground turkey and rice skillet:
- You can keep leftovers in the fridge for 3-4 days and reheat it in the microwave for a yummy lunch.
- Or you can freeze it for 3-4 months. Let the turkey and rice mixture cool completely, then pack it in a labeled freezer-safe ziptop bag or container and store it for another day.
- Let it thaw in the refrigerator overnight, then reheat in a microwave-safe container in the microwave.
You will be thrilled to have this for lunch or dinner later in the week. It’s absolutely that good!
I hope you give this a try for a new delicious and easy family dinner favorite!
- ¾ cup rice (see notes)
- 1 lb. lean ground turkey (such as 90% or 93% lean)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 medium zucchini, diced
- 1 small green bell pepper, diced (or use another color)
- 1 chicken bouillon cube (or 1 teaspoon chicken base)
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can diced tomatoes, drained
- 1 4 oz. can diced green chilies
- 1 cup of corn
- Juice of 1 lime
For serving (optional):
- Shredded cheddar cheese, chopped fresh cilantro, sliced or diced avocado, plain Greek yogurt or sour cream, pickled jalapeños, hot sauce, etc.
- Cook rice according to package directions.
- Meanwhile, heat a large, deep skillet over medium heat. Add the ground turkey and cook, breaking up with a spatula, about 5 minutes. (It doesn’t need to be cooked through just yet.)
- Add the onion and garlic and saute for another 5 minutes, until the onion is getting soft and the turkey is almost cooked through.
- Add the zucchini and bell pepper and saute for another 5-6 minutes, until the turkey is cooked through and the vegetables are tender.
- Stir in the seasonings, beans, tomatoes, corn and the cooked rice. Mix well and cook for 3-4 more minutes, until warmed through and thickened up. (At this point, you can reduce the heat to low and let the skillet hang out if needed. Just make sure it doesn’t dry out.)
- Squeeze the lime juice over the skillet and serve hot with your favorite toppings.
Turkey: I use 93% lean ground turkey for this recipe. You could probably sub ground chicken if you'd like. If you use ground beef, be sure to drain any excess grease.
Cooked rice: The rice for this recipe needs to be cooked when you stir it in at the end, so please plan accordingly. You can start your rice first or you can use leftover rice. I use brown rice but white rice is fine here too. You could even use a quick-cook rice if you prefer.
Beans: Black beans are our go-to but you could substitute pinto beans if you prefer. Kidney beans would also work here.
Diced tomatoes: I love fire-roasted diced tomatoes for some extra oomph, but regular diced tomatoes are fine. You could also use a can of Rotel or diced tomatoes with green chilies.
Corn: Frozen corn works great here, but you could also use fresh corn or a can of Mexicorn or small can of white or yellow corn. You’ll need about 1 cup.
Make it spicy: Add 1-2 chopped jalapeños along with the onion in the beginning. Or add ¼ teaspoon cayenne pepper or crushed red pepper along with the other seasonings to give it a kick. Or spice this up with your toppings, such as pickled jalapeños, hot sauce and/or sriracha for some extra heat.
Leftovers: You can keep leftovers in the fridge for 3-4 days or freeze it for 3-4 months. Let the turkey and rice mixture cool completely, then pack it in a labeled freezer-safe ziptop bag or container. Let it thaw in the refrigerator overnight, then reheat in a microwave-safe container in the microwave.
Amount Per Serving: Calories: 325Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 79mgSodium: 703mgCarbohydrates: 33gFiber: 9gSugar: 6gProtein: 28g