Ground Turkey, Rice and Veggie Skillet
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!
Yield: 4 -6 servings
Ingredients
- 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.
Instructions
- 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.
Notes
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.
Video
Nutrition
Serving: 1serving | Calories: 325kcal | Carbohydrates: 33g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 703mg | Fiber: 9g | Sugar: 6g
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