Turkey Taco Rice Skillet


  • 1.25 lbs ground turkey
  • 1 small onion, finely chopped
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon coriander
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (14oz) petite diced tomatoes, do not drain
  • 1 can (14 oz) fire roasted corn kernels, drained
  • 3/4 cups long grain rice (I prefer to use Basmati)
  • 2 cups beef broth
  • 1-2 cups shredded colby jack cheese


  • Cook the bottom turkey and onion during a massive pan pan over medium-high heat, employing a picket spoon to interrupt up and crumble, till meat is not any longer pink and onions square measure softened. Drain to discard fat then come back meat to pan pan.
  • Add all the seasonings to the bottom meat and stir along till combined and perfumed.
  • Add the Equus caballus beans, diced tomato, corn, rice (DO NOT prepare beforehand. you wish dry rice), and stock. Stir to mix.
  • wake up a boil then cut back heat to medium low, cowl with lid, and let simmer for 20-25 minutes or till the rice is hard-baked.
  • Serve directly together with your favorite taco toppings. sliced lettuce, flapjack chips, tomato, avocado, sour cream, olives, onion, guacamole, pico DE gallo, etc.

source http://recipetocooking.blogspot.com/2019/03/turkey-taco-rice-skillet.html

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