Easy Turkey-Mex Rice
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 onion diced
- 1 red bell pepper diced
- 1 zucchini diced
- 1 cup corn kernels I used frozen; canned would work too
- 1 can black beans rinsed and drained
- 1 small can of diced green chili peppers
- 1 14.5 ounce can of tomato sauce
- 2 cups shredded or diced cooked turkey
- 1 cup brown rice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1-1/2 cups water
- Kosher salt and black pepper to taste
- 1 cup shredded white cheddar cheese optional
- Sour cream optional
Instructions
- Heat olive oil in a saucepan over medium high heat.
- Add garlic, onion, and bell pepper, and cook, stirring frequently until onions are translucent (about 2-3 minutes).
- Stir in zucchini, corn, black beans, and green chili peppers.
- Add tomato sauce, turkey, rice, chili powder, cumin and 1-1/2 cups water; bring to a boil, then cover and reduce heat to simmer until rice is cooked through - about 25 minutes.
- Garnish with cheese and sour cream and serve immediately.
Notes
If using white rice, reduce cooking time to 15-18 minutes.
Other optional toppings include fresh cilantro leaves (chopped) and diced avocado. Adapted from Iowa Turkey Federation
Other optional toppings include fresh cilantro leaves (chopped) and diced avocado. Adapted from Iowa Turkey Federation
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