Southwestern Turkey Rice Casserole…Spices, vegetables, turkey and
rice come together for an easy, healthy weeknight dinner!
Ingredients
Meat
- 1 lb Ground turkey, lean
Produce
- 1 cup Black beans, reduced sodium
- 1/4 cup Cilantro
- 3/4 cup Corn, kernels
- 1 cup diced or chopped peppers (red, yellow, orange)
- 3 oz. Green chilies, or jalapenos
- 1 Onion
- 1 (14 oz.) can Tomatoes, petite (Optional)
Condiments
- 1 1/2 cup Salsa
Rice
- 2 cups Cauliflower rice, cooked (Optional 2 Cups Cooked Brown Rice)
Baking & Spices
- 1 tsp Chili powder
- 3/4 tsp Paprika
- 1/2 tsp Pepper, ground
- 1/2 tsp Salt
- 1/2 tsp garlic powder
- 1/2 tsp chili pepper flakes
- 1 1/2 tsp Cumin
Oils & Vinegars
- 2 tsp Olive oil
Dairy
- 1/4 – 1/2 cup Monterey jack cheese, grated
Instructions
Preheat the oven to 350 degrees F. Lightly coat an 11- by 7-inch baking dish with cooking spray.
Heat the olive oil in a large nonstick skillet set over medium high heat. Add the ground turkey and onions. Cook, breaking up the turkey, until the turkey is just cooked through.
Add the garlic, cumin, chili powder, paprika, salt and pepper, and spice mixture cook for 1 minute.
Remove from the heat and stir in the cauliflower (brown) rice, diced green chilies or jalapenos, diced tomatoes, salsa, black beans, and corn. Stir to combine.
Transfer the mixture to the prepared baking dish. Top with 1/2 cup cheddar or monterey jack cheese.
Cook until heated through, about 20 minutes. Serve.
