Ingredients:

  • 1 lb (450g) lean ground turkey
  • 1 tbsp (15ml) olive oil
  • 1 medium (110g) yellow onion, diced
  • 1 red (120g) bell pepper, diced
  • 3 cloves (9g) garlic, minced
  • 1 cup (190g) long-grain white rice, uncooked
  • 1 can (15 oz / 425g) black beans, drained and rinsed
  • 1 cup (160g) frozen corn, thawed
  • 1 cup (240ml) chicken broth, low sodium
  • 1 cup (240ml) chunky salsa
  • 1 tbsp (8g) chili powder
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 1 ½ cups (170g) shredded sharp cheddar cheese

Instructions:

  1. Heat the olive oil in the skillet over high heat. Add the ground turkey in a flat layer. Do not stir for 3 minutes to allow a mahogany-colored crust to form, then break the meat apart with a spatula and cook until no longer pink.
  2. Push the turkey to the sides of the pan. Add the diced onion and red bell pepper to the center and sauté for 3–4 minutes until translucent and softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper, stirring for 1 minute to toast the spices.
  4. Stir in the uncooked rice, black beans, corn, salsa, and chicken broth. Bring to a bubble, then reduce heat, cover, and simmer until the rice is tender and liquid is absorbed.
  5. Sprinkle shredded sharp cheddar cheese over the top and cover for 1-2 minutes until melted.