Tex Mex Turkey Skillet

Prep: 30 minutes       Cook: 20 - 30 minutes       15 Serves: 4 persons


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375 ml (1 1/2 cups) Chopped cooked Butterball turkey25 ml (2 tbsp) Vegetable oil250 ml (1 cup) Uncooked long-grain rice250 ml (1 cup) Medium or spicy chunky salsa1 can (14 1/2 ounces) Chicken broth500 ml (2 cups) Chopped zucchini500 ml (1 cup) Frozen whole kernel corn125 ml (1/2 cup) Chopped onion(114 ml / 4 oz) Shredded Mexican blend cheese250 ml (1 cup) Chopped fresh cilantro, (optional)


  1. Heat 15 ml (1 tbsp) of the oil in large skillet over medium heat. Add rice; cook and stir until rice turns light golden brown, about 3 minutes. Add salsa and broth; stir to mix. Cover skillet, reduce heat to low and simmer 15 minutes or until rice is tender.

  2. In a second skillet, heat the remaining 15 ml (1 tbsp) oil over medium-high heat. Add zucchini and onion. Cook and stir 5 minutes or until vegetables just start to brown on edges, adding corn after 3 minutes. Add turkey to vegetables and set aside until rice is done.
  3. 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.
  4. If desired, sprinkle with cilantro.