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Budget Ground Turkey Skillet Dinner

This one-pan dinner combines ground turkey, rice, and vegetables for a cozy, filling meal that's easy to prepare and perfect for busy nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 2300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs ground turkey Use 93% lean for best flavor.
  • 1 tbsp olive oil Used for browning the turkey.
  • 1 small yellow onion, diced Adds sweetness to the dish.
  • 1 red bell pepper, diced red bell pepper, diced Can be substituted for other bell peppers.
  • 2 cloves garlic, minced Enhances the flavor.
  • 1.5 cups long-grain white rice, uncooked Provides the base for the dish.
  • 1 14.5 oz can diced tomatoes, with juices Adds moisture and flavor.
  • 2.5 cups low-sodium chicken broth Can be substituted with vegetable or beef broth.
  • 1 tsp chili powder For seasoning.
  • 1 tsp ground cumin For seasoning.
  • 0.5 tsp smoked paprika Adds a smoky flavor.
  • 0.5 tsp fine sea salt Plus more to taste.
  • 0.25 tsp freshly ground black pepper Adds seasoning.
  • 1 cup frozen corn kernels Added at the end for texture.
  • 1 cup shredded cheddar cheese Can be substituted with other cheese types.
  • 0.25 cup fresh cilantro, chopped For garnish.
  • 1 avocado, diced avocado, diced (optional) For garnish.
  • 1 lime wedges lime wedges, for serving Adds freshness.

Method
 

Preparation
  1. Heat the olive oil in a large deep skillet over medium-high heat.
  2. Add the ground turkey and cook for 6 to 7 minutes, breaking it up with a wooden spoon as it cooks until browned and no pink remains.
  3. Add the diced onion and red bell pepper. Cook for 4 to 5 minutes, stirring occasionally until the vegetables soften.
  4. Add the minced garlic and cook for about 30 seconds until fragrant.
Cooking
  1. Stir in the uncooked rice, diced tomatoes with juices, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
  2. Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and simmer for 18 to 20 minutes without lifting the lid.
  3. Remove the lid and stir in the frozen corn. Cover again and let it sit off the heat for 5 minutes.
  4. Sprinkle the shredded cheddar evenly over the top. Cover again and let it sit for 2 to 3 minutes until the cheese melts.
  5. Taste the dish and add more salt if needed. Finish with chopped cilantro, diced avocado (if using), and lime wedges.

Notes

Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat on the stovetop with a splash of broth or in the microwave.