Tex Mex Turkey Skillet

30 minutes       20 - 30 minutes       15 4 persons

Ingredients

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1 ½ cups Chopped cooked Butterball turkey2 tbsp Vegetable oil1 cup Uncooked long-grain rice1 cup Medium or spicy chunky salsa1 can Chicken broth2 cups Chopped zucchini1 cup Frozen whole kernel corn½ cup Chopped onionShredded Mexican blend cheese1 cup Chopped fresh cilantro, (optional)

Directions

  1. Heat 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 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.