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RECIPE: Tex-Mex Turkey Rice Skillet

Tex-Mex Turkey Rice Skillet courtesy Butterball.

Tex-Mex Turkey Rice Skillet, courtesy Butterball.

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Updated: December 21, 2011 8:03AM


2 tablespoons vegetable oil, divided 1

cup uncooked long grain white rice

1 cup medium or hot chunky salsa

1 (14

1/2 -ounce) can chicken broth

2 cups chopped zucchini

½ cup chopped onion

1 cup frozen whole kernel corn

1½ cups chopped leftover cooked turkey

1 cu

p shredded Mexican-style cheese

In large skillet, heat 1 tablespoon oil on medium heat. Add rice; cook and stir until rice turns light golden brown, about 3 minutes. Stir in salsa and broth. Cover skillet, reduce heat to low. Simmer 15 minutes, or until rice is tender.

In second skillet, heat remaining oil on medium-high heat. Add zucchini and onion. Cook and stir 5 minutes, or until vegetables just start to brown on edges. After 3 minutes, add corn. Add turkey to vegetables; keep warm until rice is done. Stir vegetables and turkey into rice mixture. Continue heating 2 minutes, or until turkey is hot. Sprinkle with cheese; cover. Remove from heat and let stand 5 minutes.

Butterball Turkey

Nutrition facts per serving: 556 calories, 18 g fat, 8 g saturated fat, 97 mg cholesterol, 55 g carbohydrates, 5 g sugars, 43 g protein, 1,282 mg sodium, 3 g fiber

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