Cheesy Yellow Rice and Ground Turkey Skillet (30-Minutes)

Yellow rice and ground turkey skillet topped with shredded cheese.

Cheesy Yellow Rice and Ground Turkey Skillet (30-Minutes)

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 426kcal

Author: Lauren

This Cheesy Yellow Rice and Ground Turkey Skillet is a quick weeknight dinner full of great flavor! It's packed with flavorful rice, lean ground turkey and tender zucchini and onions! The whole family will love this one and if you're lucky enough to have leftover rice, it makes the best lunches the next day!

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Ingredients

1 cup dry yellow rice (168g)
1.25 lb. 93/7 lean ground turkey
1 small yellow onion (100g) diced
4 Tbsp taco seasoning
1/4 cup water (60g)
2.5 Tbsp tomato paste
3 garlic cloves I use frozen
1 medium zucchini (200g) cut into half-moons
1 cup shredded cheese (112g) (sharp cheddar, Mexican or Colby Jack)

Optional for serving:

cilantro chopped or torn
sour cream (or Greek yogurt)
tortilla chips
salsa

Instructions

Fill a pot with 2.5 cups of water and bring to a boil. Once boiling, add rice; reduce heat to a simmer and cook for 20-25 minutes or until the liquid has evaporated.
Meanwhile, spray a large skillet with cooking spray and set to medium heat. Add the ground turkey and cook, breaking the meat with a wooden spoon as you go, for about 5 minutes, or until no longer pink.
Add the water, taco seasoning and tomato paste and stir to combine. Simmer for about 2-3 more minutes, stirring occasionally, until most of the liquid has evaporated.
Add the zucchini and onion and cook, stirring occasionally, until veggies have started to soften, about 5-6 minutes.
Once rice is done, add it to the skillet and mix it in with everything else. Remove from heat.
Sprinkle cheese over top and place a lid on the skillet and let sit until cheese is melted (or if cooking in an oven-safe skillet you can broil for 1-2 minutes until cheesy).
Top with sour cream, cilantro, tortilla chips, salsa, etc. and enjoy!

Notes

Store rice and turkey skillet in an airtight container in the fridge for 3-4 days.

To reheat, place damp paper towel over microwave-safe bowl and heat for 1-2 minutes, or until heated through.

Time saving tips:

Go ahead and wash zucchini and set out to dry. Cut into half moons. Chop onions.
The rice takes longest, so make that part easier on yourself by having it already cooked and ready to mix in (store-bought or try my homemade yellow rice)
Or skip cooking rice altogether and grab a bag of cooked yellow rice from the grocery store. One less thing to worry about, just microwave and mix in!

Nutrition