Tex-Mex Turkey Rice Skillet, courtesy Butterball.
Updated: December 21, 2011 8:03AM
MAKES 4 SERVINGS
2 tablespoons vegetable oil, divided 1
cup uncooked long grain white rice 1 cup medium or hot chunky salsa 1 (14 2 cups chopped zucchini ½ cup chopped onion 1 cup frozen whole kernel corn 1½ cups chopped leftover cooked turkey 1 cu
1 cup medium or hot chunky salsa
1 (141/2 -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 cup 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.
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