Categories: Healthy
Ingredients
- 3 cups cups chicken stock
- 1 cup brown rice
- 1 lb ground turkey
- 21/2 teaspoons salt
- 31/2 teaspoons chili powder
- 31/2 teaspoons cumin
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 jalapeno, finely minced (seed removal optional - depends on the spice level you want)
- 1 shallot, diced
- 4 cloves of garlic, minced
- 1 can black beans
- 1/2 cup frozen corn
- 11/2 cups Mexican cheese blend
- Cilantro and Greek yogurt (or sour cream) for garnish
- Tortilla chips for dipping - optional
Directions
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Preheat your oven to 350 degrees (you might want to wait until there is only about 20 minutes left on your rice to do this – it depends on how long your oven takes to heat up)
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For the rice, bring 2½ cups of chicken stock to a boil in a medium pot. Add a pinch of salt
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When the water is boiling, add in your brown rice, stir, and bring back to a boil
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Reduce to a simmer and cook, covered, for 45 minutes
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Meanwhile, brown your ground turkey with a little olive oil in a large, high sided skillet
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Meanwhile, chop your peppers, shallot, garlic, and jalapeno
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If you don’t want the final dish to be spicy, remove the seeds and ribs of the jalapeno before you mince it
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When your turkey is almost done, stir in 1 teaspoon of salt, 1 teaspoon chili powder, 1 teaspoon cumin, ½ teaspoon onion powder, and ½ teaspoon garlic powder
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When it has cooked through remove it to a plate – taste and add any extra salt that it needs, if any
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.Add a little more olive oil to the same skillet and add all your veggies
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.Cook until the peppers have softened, and then stir in 1 teaspoon salt, and ½ teaspoon each of chili powder, cumin, onion powder, and garlic powder
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.Remove the veggies to the same plate as the turkey
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.Drain the black beans and add them to the same skillet
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.Simmer the beans until most of the liquid has evaporated and then add the veggies and turkey back in
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.Add the frozen corn
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.Stir everything together and remove from the heat until the rice is done
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.Drain the rice to remove excess moisture and add it back into the pot it was cooking in
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.Stir in 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon salt
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.Stir together and taste – add any extra salt you think it needs, if any
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.Add the seasoned rice, cheese (set aside a little for sprinkling on top), and remaining ½ cup chicken stock to the skillet with the veggie and meat mixture
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.Stir everything together until fully combined. Taste and add any seasoning you think it needs
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.Sprinkle the remaining cheese on top of the mixture and place in the oven to bake for 15 minutes.
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.Top with Greek yogurt (or sour cream) and chopped cilantro
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.You can eat this straight up with a fork, or use it as a kind of “dip” for tortilla chips. It is wonderful both ways!!