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Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 cup prepared chunky tomato salsa
- 1–½ teaspoons coarse kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1–½ cups long-grain white rice, rinsed well
- 1 (15-ounce) can pinto beans, drained
- 1 cup frozen corn kernels
- 3 cups chicken broth or water
- 1 cup shredded cheddar or Mexican cheese
- Cilantro, for serving
- Fresh lime, for serving
- Additional salsa, for serving
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add ground turkey, breaking it apart, and cook until browned (5-7 minutes).
- Stir in salsa and spices, cooking for 2-3 minutes.
- Incorporate rice, beans, and corn, mixing thoroughly.
- Pour in broth or water, bring to a boil, then cover and reduce to low heat for 20 minutes.
- Sprinkle cheese on top, cover until melted.
- Fluff rice and serve hot, garnished with cilantro, lime, and extra salsa.
Notes
Rinsing the rice helps achieve a fluffier texture.
Adjust salt based on the saltiness of your broth.
Store leftovers in an airtight container—reheat and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Calories: 480
- Sugar: 4
- Sodium: 720
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 9
- Protein: 32
- Cholesterol: 85