Mexican-Inspired Rice Skillet
|Prep Time: 10 min||Cook Time: 30 min|
|Servings: 8||Skill Level: easy|
An easy and filling one-pot meal made in under an hour that the whole family will love!
- 2 tablespoons extra virgin olive oil
- 1 pound ground turkey
- 1 cup diced yellow onion
- 1 package taco seasoning
- 1 cup uncooked medium or long grain white rice
- 3 cups chicken stock or water
- 1 (4-ounce) can mild diced green chilies
- 1 cup prepared tomato salsa
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 can Pearls California Black Ripe Olives, drained
- 1 cup lightly packed shredded cheddar cheese
- 2 firm-ripe avocados, diced
- Tortilla chips
- Lime wedges
- Sour cream
- Heat the oil in a wide skillet or braising pan (one that has a lid) over medium-high heat. Add the ground turkey and cook, stirring occasionally, to brown, 2-3 minutes.
- Stir in the onions and cook until the onions are soft, 3-5 minutes.
- Stir in the taco seasoning and rice, stirring for a minute or two to toast the rice and spices.
- Add the stock, scraping up any good stuff from the bottom of the pan. Then stir in the chilies, salsa beans, corn, and olives.
- Bring the mixture to a gentle boil, give the mixture another stir, then cover the pan and lower the heat to maintain a bare simmer.
- Cover the pan and cook for 15-20 minutes, giving the mixture a gentle stir every 5 minutes or so to make sure the rice isn’t sticking to the bottom of the pan. When it’s done, the rice should be tender and most of the liquid should be absorbed.
- Sprinkle the cheese over the rice and cover the pan until the cheese is melted and gooey, about 2 minutes longer. Uncover the pan and gently fold in the cheese.
- Serve with avocado, tortilla chips, lime wedges, and sour cream.