Turkey Taco Rice Skillet

Ingredients

• 1.25 lbs ground turkey
• 1 small onion, finely chopped
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon coriander
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (14oz) petite diced tomatoes, do not drain
• 1 can (14 oz) fire roasted corn kernels, drained
• 3/4 cups long grain rice (I prefer to use Basmati)
• 2 cups beef broth
• 1-2 cups shredded colby jack cheese

Instructions

• Cook the bottom turkey and onion during a massive pan pan over medium-high heat, employing a picket spoon to interrupt up and crumble, till meat is not any longer pink and onions square measure softened. Drain to discard fat then come back meat to pan pan.

• Add all the seasonings to the bottom meat and stir along till combined and perfumed.

• Add the Equus caballus beans, diced tomato, corn, rice (DO NOT prepare beforehand. you wish dry rice), and stock. Stir to mix.

• wake up a boil then cut back heat to medium low, cowl with lid, and let simmer for 20-25 minutes or till the rice is hard-baked.

• Serve directly together with your favorite taco toppings. sliced lettuce, flapjack chips, tomato, avocado, sour cream, olives, onion, guacamole, pico DE gallo, etc.

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