Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium-high heat. Add ground turkey and diced onion. Cook for 5–7 minutes, breaking apart meat, until no longer pink. Drain excess grease.
- Stir in beef broth, corn, pinto beans, diced tomatoes with juices, dry rice, and all seasonings. Mix well and bring to a boil.
- Once boiling, cover the skillet tightly with a lid. Reduce heat to medium-low and cook for 25 minutes without removing the lid. The rice will absorb all liquid and become tender.
- Remove lid and stir. Check that the liquid is fully absorbed and rice is cooked through. Sprinkle shredded cheese evenly over top. Cover again for 2–3 minutes to melt.
- Serve hot with your favorite taco toppings like sour cream, salsa, avocado, cilantro, or crushed tortilla chips.
Notes
Pro Tips:
• Use long-grain white rice only — instant rice won’t work.
• Don’t lift the lid during simmering to ensure even cooking.
• Brown sugar balances the spices perfectly — don’t skip it!
• Drain beans and corn well to prevent excess moisture. Storage:
Refrigerate leftovers up to 4 days. Reheat with a splash of broth or water to keep moist. Freezes well up to 3 months. Serving Ideas:
Serve in bowls, stuff into burritos or tacos, or layer over tortilla chips for a quick nacho-style dinner.
• Use long-grain white rice only — instant rice won’t work.
• Don’t lift the lid during simmering to ensure even cooking.
• Brown sugar balances the spices perfectly — don’t skip it!
• Drain beans and corn well to prevent excess moisture. Storage:
Refrigerate leftovers up to 4 days. Reheat with a splash of broth or water to keep moist. Freezes well up to 3 months. Serving Ideas:
Serve in bowls, stuff into burritos or tacos, or layer over tortilla chips for a quick nacho-style dinner.
