Southwestern Turkey Rice Casserole

2 teaspoon olive oil
1 pound lean ground turkey
1 onion chopped
2 garlic cloves minced
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground pepper
2 cups cooked brown rice
3 ounces canned diced green chiles
1 14 ounce can petite diced tomatoes
1 1/2 cup salsa your favorite kind
1 cup canned reduced sodium black beans, drained and rinsed
3/4 cup corn kernels
1/4 cup minced cilantro
1/2 cup grated Monterey Jack cheese

Preheat the oven to 350 degrees F. Lightly coat an 11×7-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 cook for 1 minute.

Remove from the heat and stir in the rice, diced green chiles, diced tomatoes, salsa, black beans, corn and cilantro. Stir to combine.

Transfer the mixture to the prepared baking dish. Sprinkle the cheese over top. Cook until heated through, about 20 minutes. Serve.

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