Image of Tex-Mex Turkey Rice Skillet

Tex-Mex Turkey Rice Skillet

Total Time
60 minutes
Calories Per Serving
491

Ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 cup uncooked long-grain rice
  • 1 cup chicken broth
  • 1 cup medium or hot chunky salsa
  • 2 cups chopped zucchini
  • 1/2 cup chopped onion
  • 1 cup frozen corn
  • 1-1/2 cups chopped leftover cooked BUTTERBALL® Turkey
  • 1 cup (4 ounces) shredded Mexican-style cheese

Directions

  1. Heat 1 tablespoon oil in large skillet over medium heat. Add rice; cook and stir about 3 minutes or until rice turns light golden brown. Stir in broth and salsa; cover. Reduce heat to low; simmer 15 minutes or until rice is tender.
  2. Heat remaining 1 tablespoon oil in another skillet over medium-high heat. Add zucchini and onion; cook and stir 3 minutes. Add corn; cook and stir 2 minutes or until vegetables just start to brown on edges. Stir in turkey; cover and keep warm until rice is done.
  3. Add turkey mixture to cooked rice; cook 2 minutes or until turkey is heated through, stirring occasionally. Sprinkle evenly with cheese; cover. Remove from heat; let stand 5 minutes or until cheese is melted.
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Ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 cup uncooked long-grain rice
  • 1 cup chicken broth
  • 1 cup medium or hot chunky salsa
  • 2 cups chopped zucchini
  • 1/2 cup chopped onion
  • 1 cup frozen corn
  • 1-1/2 cups chopped leftover cooked BUTTERBALL® Turkey
  • 1 cup (4 ounces) shredded Mexican-style cheese

Nutritional Facts

People Served
4
Carbs Per Serving
55g
Cholesterol Per Serving
59mg
Dietary Fiber Per Serving
4g
Protein Per Serving
23g
Saturated Fat Per Serving
7g
Sodium Per Serving
1376mg
Sugar Per Serving
7g
Total Fat Per Serving
18g
Trans Fat Per Serving
0g