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Mexican Turkey and Rice Skillet

A one pot mexican turkey and rice skillet is healthy and gluten-free. The whole family will love this meal!
5 from 1 vote
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6 servings
Calories: 584kcal
Author: Megan

Ingredients

  • 1 large yellow onion (diced (about 2 cups))
  • 1 red bell pepper (diced (about 1 1/2 cups))
  • 1 green bell pepper (diced (about 1 1/2 cups))
  • 1 tbsp olive oil or avocado oil
  • 1 lb ground turkey
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 16 oz jar of salsa
  • 1 15 oz can black beans
  • 2 cups brown rice
  • 3-4 cups chicken stock (check for gluten-free ingredients)
  • 2 cups diced tomatoes
  • 2 tbsp chopped cilantro
  • 1/4 cup chopped green onion
  • 1 avocado (diced)

Instructions

  • In a large skillet over medium heat, heat up the oil. Add onion and bell pepper and cook for 5-7 minutes, until they are translucent.
  • Add in the ground turkey and spices and cook for another 10 minutes, until the turkey is cooked through.
  • Add in the salsa, uncooked rice and beans. Start with about 2 cups of the chicken stock.
  • Bring to a boil and then reduce heat to low/medium-low. Cook for about 40-50 minutes, with the lid on, until the rice is cooked through. Add about 1-2 more cups of the chicken stock about half way through the cook time, depending on how far along your rice is in the cooking process.
  • Top with fresh diced tomatoes, cilantro, green onion and avocado to serve.

Nutrition

Calories: 584kcal | Carbohydrates: 85g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 1162mg | Potassium: 1443mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1535IU | Vitamin C: 55.9mg | Calcium: 113mg | Iron: 5.3mg
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