Cheesy Yellow Rice and Ground Turkey Skillet (30-Minutes)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
426 kcal
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Course
Main Course
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Cuisine
Mexican
Cheesy Yellow Rice and Ground Turkey Skillet (30-Minutes)
Description
The recipe starts with cooking yellow rice separately until the liquid evaporates, resulting in fluffy rice with a characteristic mild flavor and yellow hue. Meanwhile, ground turkey is browned with diced onion, then simmered with taco seasoning, tomato paste, and water to infuse spices and thicken the mixture. Sliced zucchini is added to soften and add texture and moisture.
Once the rice is ready, it is stirred into the seasoned turkey mixture, combining flavors evenly. Sharp cheddar or Mexican-style shredded cheese is sprinkled on top and melted by covering the skillet or briefly broiling if using an oven-safe pan. The melted cheese adds richness and creaminess, enhancing the mildly spiced turkey and vegetable base.
This skillet dish is versatile and can be served with optional garnishes like chopped cilantro, sour cream or Greek yogurt, tortilla chips, and salsa to introduce freshness and creaminess. It suits an easy weeknight dinner or meal prep option, providing balanced protein, vegetables, and grains in one pan.
Leftover portions can be stored in airtight containers refrigerated for up to 3-4 days and reheated in the microwave with a damp paper towel cover to retain moisture. Preparing vegetables ahead or using pre-cooked rice can save time. The recipe highlights a straightforward cooking process with common ingredients.
Ingredients
- 1 cup yellow rice dry, 168g
- 1.25 lb. ground turkey 93/7 lean
- 1 yellow onion diced, small, 100g
- 4 Tbsp taco seasoning
- 1/4 cup water 60g
- 2.5 Tbsp tomato paste
- 3 garlic I use frozen, cloves
- 1 zucchini cut into half-moons, medium
- 1 cup cheese sharp cheddar, Mexican or Colby Jack, shredded, 112g
Optional for serving:
- cilantro chopped or torn
- sour cream or Greek yogurt
- tortilla chips
- salsa
Instructions
- Fill a pot with 2.5 cups of water and bring to a boil. Once boiling, add rice; reduce heat to a simmer and cook for 20-25 minutes or until the liquid has evaporated.
- Meanwhile, spray a large skillet with cooking spray and set to medium heat. Add the ground turkey and cook, breaking the meat with a wooden spoon as you go, for about 5 minutes, or until no longer pink.
- Add the water, taco seasoning and tomato paste and stir to combine. Simmer for about 2-3 more minutes, stirring occasionally, until most of the liquid has evaporated.
- Add the zucchini and onion and cook, stirring occasionally, until veggies have started to soften, about 5-6 minutes.
- Once rice is done, add it to the skillet and mix it in with everything else. Remove from heat.
- Sprinkle cheese over top and place a lid on the skillet and let sit until cheese is melted (or if cooking in an oven-safe skillet you can broil for 1-2 minutes until cheesy).
- Top with sour cream, cilantro, tortilla chips, salsa, etc. and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days to maintain freshness.
- Reheat by covering with a damp paper towel in the microwave for 1-2 minutes until hot throughout.
- Prepare zucchini and onions ahead by washing, drying, and chopping before cooking to streamline meal assembly.
- Save time by using pre-cooked yellow rice, either homemade or store-bought, to shorten cooking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 1/4 of skillet (338g) | |
| Calories | 426kcal | 21% |
| Carbohydrates | 39.7g | 13% |
| Protein | 34.2g | 68% |
| Fat | 14.5g | 22% |
| Saturated Fat | 5.6g | 28% |
| Cholesterol | 127.5mg | 43% |
| Fiber | 1.2g | 5% |
| Sugar | 3.8g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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