Sunday, August 28, 2016

Tex­Mex Ground Turkey and Rice Skillet


1 1/2 cups uncooked instant brown rice
1 pound Jennie­O Lean Ground Turkey
1 medium onion, chopped
1 garlic clove, minced
1 (15 oz) can Ranch Style beans (pinto beans seasoned in tomato sauce ­ you could also use pinto beans),
1 cup beef broth
1 (8 oz) can tomato sauce
1 (10.5 oz) can diced tomatoes and green chilis, drained
1 (15 oz) can corn, drained
2 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon cumin
ground pepper to taste
1/2 cup shredded Colby Jack cheese


Cook rice according to package directions.
While the rice cooks, heat a large skillet over medium heat. Add in the ground turkey, onion, and garlic and cook
until the turkey is no longer pink.
Stir in the rice, beans, beef broth, tomato sauce, tomatoes, corn, chili powder, salt, cumin, and ground pepper. Let
cook over medium heat for 8­10 minutes to let the flavors really come together.
Top with shredded cheese and let cook for 2­3 more minutes or until cheese is melted.
Garnish with your favorite toppings ­ tomatoes, shredded lettuce, salsa, sour cream, etc.

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