Turkey and Black Bean Taco Skillet
40 min4 servings
A one-skillet dinner of seasoned ground turkey, rice, black beans and peppers, finished with melted mozzarella.
| prepRinse the jasmine rice. | ||||||||
| 1 tablespoon olive oil (for the turkey) | Heat oil, cook turkey until browned, 6–8 min | Stir in first taco seasoning, cook 1–2 min | Stir reserved turkey into rice, top with mozzarella | Cover 3 min to melt cheese | Top with cilantro, serve with lime wedge | |||
| 1 pound 93% lean ground turkey | ||||||||
| 1 1/2 tablespoons taco seasoning (first half) | ||||||||
| 1 large yellow onion, diced (about 1 1/2 cups) | Remove turkey; heat remaining oil, sauté onion & pepper 6–8 min | Stir in second taco seasoning | Toast rice in center, mix with vegetables | Add broth, beans & marinara, bring to boil | Cover, simmer on low 15–20 min until rice is fluffy | |||
| 1 green bell pepper, cored and diced (about 1 cup) | ||||||||
| 1 1/2 tablespoons taco seasoning (second half) | ||||||||
| 1 cup uncooked jasmine rice, rinsed | ||||||||
| 2 1/4 cups low-sodium vegetable broth | ||||||||
| 440 g can black beans, drained and rinsed | ||||||||
| 120 ml marinara sauce | ||||||||
| 1 pound 93% lean ground turkey (cooked, reserved) | ||||||||
| 115 g shredded mozzarella | ||||||||
| roughly chopped cilantro leaves | ||||||||
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