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 to 2 cups shredded colby jack cheese


1. Cook the ground turkey and onion in a large skillet pan over medium-high heat, using a wooden spoon to break up and crumble, until meat is no longer pink and onions are softened. Drain to discard fat and then return meat to skillet pan.

2. Add all the seasonings to the ground meat and stir together until combined and fragrant.

3. Add the pinto beans, diced tomato, corn, rice (DO NOT prepare beforehand. You want dry rice), and beef broth. Stir to combine.

4. Bring to a boil and then reduce heat to medium low, cover with lid, and let simmer for 20-25 minutes or until the rice is cooked.

5. Serve immediately with your favorite taco toppings. Shredded lettuce, tortilla chips, tomato, avocado, sour cream, olives, green onion, guacamole, pico de gallo, etc.

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