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Tex-Mex Turkey Rice Skillet
Ingredients
- 2 tablespoons vegetable oil, divided
- 1 cup uncooked long-grain rice
- 1 cup chicken broth
- 1 cup medium or hot chunky salsa
- 2 cups chopped zucchini
- 1/2 cup chopped onion
- 1 cup frozen corn
- 1-1/2 cups chopped leftover cooked BUTTERBALL® Turkey
- 1 cup (4 ounces) shredded Mexican-style cheese
Directions
- Heat 1 tablespoon oil in large skillet over medium heat. Add rice; cook and stir about 3 minutes or until rice turns light golden brown. Stir in broth and salsa; cover. Reduce heat to low; simmer 15 minutes or until rice is tender.
- Heat remaining 1 tablespoon oil in another skillet over medium-high heat. Add zucchini and onion; cook and stir 3 minutes. Add corn; cook and stir 2 minutes or until vegetables just start to brown on edges. Stir in turkey; cover and keep warm until rice is done.
- Add turkey mixture to cooked rice; cook 2 minutes or until turkey is heated through, stirring occasionally. Sprinkle evenly with cheese; cover. Remove from heat; let stand 5 minutes or until cheese is melted.
