Tex Mex Turkey Rice

Yield: serves 6

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Tex Mex Turkey Rice

When I have no energy to cook, this dinner checks just about all the boxes: protein, veggies, it's filling, and ready in no time. It's easy to double for leftovers and only requires a quick reheat.

Prep time: 5 MinCook time: 12 MinTotal time: 17 Min

Ingredients

• 2 Tbsp olive oil
• 1 lb ground turkey (beef, sausage, or meat alternative)
• 1 onion, minced
• 1 bell pepper, chopped
• 1/2 cup frozen corn
• 1 tsp chili powder
• pinch red pepper flakes
• pinch kosher salt and pepper, to taste
• Ready to eat rice, quinoa, or noodles

Instructions

1. In a large skillet, heat the oil and brown the ground turkey. As it cooks, break up the meat into small pieces.
2. As the meat is browning, add onion and bell pepper and stir occasionally; meat will continue to brown as veggies begin to soften.
3. Add frozen corn (no need to defrost) once the meat is browned. Then season with chili powder, red pepper flakes, salt and pepper. Stir occasionally, lower heat to ensure the mixture does not begin to burn.
4. Cook until the ingredients are well combined and veggies are crisp-tender.
5. Serve over warmed rice, quinoa or noodles.

Notes

*Substitute ingredients to accommodate your allergies and comfort. Do what works for you to eat safely.

Note: If you welcome a bit more spice, add 1 jalapeno, finely chopped with the other veggies. I often double this recipe to have leftovers and/or a quick Thermos lunch option.

Adapted from The Pioneer Woman.

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