Ingredients

The following ingredients have 6 Servings
  • 2-4 Tablespoons Vegetable Oil~Divided
  • 24 Ounces Ground Turkey
  • 2 Teaspoons Salt~ Divided
  • 1/2 Teaspoon Black Pepper
  • 1/2 Cup Yellow Onion, (Chopped)
  • 4 Cloves Garlic, (Minced)
  • 1 Tablespoon Chili Powder
  • 1 Teaspoon Ground Cumin
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Smoked Paprika
  • 1 Cup Long Grain White Rice
  • 1 (14.5 Ounce) Can Diced Tomatoes, (Drained)
  • 1/4 Teaspoon Granulated Sugar
  • 1 (15 Ounce) Can Black Beans, (Drained and Rinsed)
  • 1 (4 Ounce) Can Mild Diced Green Chiles, (Drained)
  • 1/2 Cup Frozen or Canned Corn, (Thawed and Drained)
  • 2 1/2 Cups Caldo de Pollo or Chicken Stock
  • 1 Cup Extra Sharp Cheddar Cheese (Grated)
  • 1 Cup Monterey Jack Cheese (Shredded)
  • Shredded Lettuce or Shredded Cabbage
  • Cheddar Cheese,
  • Monterey Jack Cheese, (Shredded)
  • Sour Cream
  • Medium Tomatoes, (Diced)
  • Red Onions (Sliced)
  • Fresh Cilantro, (Roughly Chopped)
  • Avocado, (Sliced)

Instruction

  • In a large, high sided skillet, heat 1 Tablespoon of vegetable oil over medium heat. Add the ground turkey, 1 teaspoon salt and 1/2 teaspoon black pepper. Cook just until turkey is no longer pink. Remove to a plate and set aside.
  • In the same skillet, add 1-2 Tablespoons of oil and cook the onion and garlic, over medium-low heat, until they're soft about 6 minutes. 
  • Add 1 teaspoon salt, chili powder, cumin, oregano, paprika and cook 1 minute, stirring often so the spices don't burn. (If the pan is too dry, add a little oil so spices don't burn.) 
  • Add the rice, canned tomatoes, sugar, black beans, diced chiles, corn, chicken stock and browned turkey and bring to a boil. Reduce the heat and cover with a tight-fitting lid. Cook on low until the rice is done and cooked through, about 20~25 minutes.
  • Turn the cooktop off, top with the shredded cheese, place the lid back on and let sit until the cheese is melted about 5 minutes.
  • Top as desired and serve!