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Ingredients
- 1 lb Ground turkey, preferably 93% lean
- 1 tbsp Olive oil
- 1 whole Yellow onion, diced
- 1 whole Red bell pepper, diced
- 2 clove Garlic cloves, minced
- 1 tbsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Kosher salt
- 1 cup Long-grain white rice, rinsed
- 1 can Diced tomatoes (14.5 oz can)
- 1 cup Low-sodium chicken broth
- 1 can Black beans, drained and rinsed (15 oz can)
- 1 cup Frozen corn
- 3 cup Shredded cheddar or Monterey Jack cheese
- 1 whole Lime
- 2 tbsp Fresh cilantro, chopped
- for serving Sliced avocado, optional for serving (optional)
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add ground turkey. Cook, breaking it into crumbles, until no longer pink.
Add onion and bell pepper. Cook approximately 4-5 minutes until softened.
Add garlic, chili powder, cumin, smoked paprika and salt. Cook approximately 30 seconds until fragrant.
Stir in rinsed rice. Add diced tomatoes with their juices and chicken broth. Stir thoroughly.
Bring to a boil. Reduce heat to low. Cover tightly. Simmer approximately 15 minutes.
Uncover. Stir in black beans and corn. Cover again and cook approximately 3-5 minutes until rice is tender, beans and corn are hot, and most of the liquid is absorbed.
Remove from heat. Sprinkle cheese evenly over the top. Cover approximately 2 minutes to melt the cheese.
Squeeze fresh lime juice over the skillet. Finish with cilantro. Serve with optional avocado.
Nutrition per serving
560
Calories
32g
Protein
62g
Carbs
20g
Fat
