One-Pot Turkey Taco Rice

Ingredients

• 1 lb lb Ground turkey, preferably 93% lean
• 1 tbsp tbsp Olive oil
• 1 small whole Yellow onion, diced
• 1 whole Red bell pepper, diced
• 2 clove Garlic cloves, minced
• 1 tbsp tbsp Chili powder
• 1 tsp tsp Ground cumin
• 1/2 tsp tsp Smoked paprika
• 1/2 tsp tsp Kosher salt
• 1 cup cup Long-grain white rice, rinsed
• 1 can (14.5 oz) can Diced tomatoes (14.5 oz can)
• 1 3/4 cups cup Low-sodium chicken broth
• 1 can (15 oz) can Black beans, drained and rinsed (15 oz can)
• 1 cup cup Frozen corn
• 3/4 cup cup Shredded cheddar or Monterey Jack cheese
• 1 whole Lime
• 2 tbsp tbsp Fresh cilantro, chopped
• for serving as needed Sliced avocado, optional for serving

Instructions

1. 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.
2. Add onion and bell pepper. Cook approximately 4-5 minutes until softened.
3. Add garlic, chili powder, cumin, smoked paprika and salt. Cook approximately 30 seconds until fragrant.
4. Stir in rinsed rice. Add diced tomatoes with their juices and chicken broth. Stir thoroughly.
5. Bring to a boil. Reduce heat to low. Cover tightly. Simmer approximately 15 minutes.
6. 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.
7. Remove from heat. Sprinkle cheese evenly over the top. Cover approximately 2 minutes to melt the cheese.
8. Squeeze fresh lime juice over the skillet. Finish with cilantro. Serve with optional avocado.

Nutrition

Chef's Notes

Do not repeatedly lift the lid while the rice cooks. If the rice is still firm after the liquid has mostly absorbed, add a small splash of broth and continue cooking covered. Food safety: Cook ground turkey to an internal temperature of 165°F.

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