Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, diced
  • 1 large Red Bell Pepper, diced
  • 5 lb Lean Ground Turkey (93% or 97%)
  • 3 cloves Garlic, minced
  • 1 Tbsp Chili Powder (medium heat)
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1 tsp Salt (Kosher or Sea, or to taste)
  • 1/2 tsp Black Pepper, freshly ground
  • 1 cup Uncooked Long-Grain Rice (e.g., Basmati, Jasmine)
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 5 cups low sodium Chicken Stock
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Sweetcorn (canned or frozen)
  • 1 cup shredded Monterey Jack or Cheddar Cheese
  • 1/4 cup Fresh Coriander (Cilantro), chopped, for garnish
  • 2 Lime wedges, for serving

Instructions:

  1. Prep the Mise en Place: Dice the onion and bell pepper, mince the garlic, measure the rice and spices, and drain/rinse the canned goods.
  2. Sauté Aromatics: Heat the olive oil in the large skillet over medium-high heat. Add the diced onion and bell pepper and cook for 5–7 minutes, stirring occasionally, until softened.
  3. Brown the Turkey: Push the vegetables to one side and add the ground turkey. Break up the meat and cook for 6–8 minutes until completely browned. Drain off any excess fat if necessary.
  4. Toast Spices: Stir the minced garlic, chili powder, cumin, dried oregano, salt, and pepper into the turkey and vegetable mixture. Cook for 1 minute, stirring constantly, until fragrant.
  5. Add Liquid and Rice: Add the uncooked rice, canned diced tomatoes (undrained), and chicken stock to the skillet. Stir well to combine, ensuring no rice is stuck to the bottom of the pan.
  6. Bring to Simmer: Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to the lowest setting (a gentle simmer).
  7. Cover and Cook: Place the lid firmly on the skillet. Simmer undisturbed for 18–20 minutes, or until all the liquid has been absorbed by the rice.
  8. Stir in Vegetables: Turn off the heat. Remove the lid and gently stir in the rinsed black beans and the sweetcorn. Replace the lid and let the mixture stand for 5 minutes.
  9. Melt the Cheese: Sprinkle the shredded cheese evenly over the top of the skillet mixture. Replace the lid for 2–3 minutes until the cheese is melted and bubbly (or use a broiler if the pan is oven-safe).
  10. Garnish and Serve: Remove the skillet from the heat. Garnish generously with fresh coriander/cilantro and serve immediately with lime wedges.