Turkey Bean Rice Skillet

What you need

Ingredients

Measured for 4 servings.

• 600 gLean Ground Turkey, raw
• 400 gBlack Beans, cooked drained
• 560 gBrown Rice, cooked
• 320 gSalsa
• 200 gCorn
• 240 gBell Pepper

Make it

Method

1. 01

   Weigh and prepare all ingredients for Turkey Bean Rice Skillet: 600 g Lean Ground Turkey, raw, 400 g Black Beans, cooked drained, 560 g Brown Rice, cooked, 320 g Salsa, 200 g Corn, 240 g Bell Pepper. Wash produce and cut or grate it as the recipe requires. Drain and rinse any canned pulses under cold water. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Use a wide pan so the protein and vegetables can brown instead of steaming. Preheat it over medium-high heat before adding the measured oil when oil is listed.

3. 03

   Cook the raw protein first, breaking ground meat into small pieces or turning chicken evenly. Once it has developed colour, add onion and bell pepper.

4. 04

   Add the cooked rice or pre-cooked potato component only after the raw protein is nearly done. Toss until everything is hot and any tomato/salsa moisture has reduced enough to coat the food rather than pool.

5. 05

   Turn off the heat, check seasoning balance from the measured sauce/spices and divide into 4 equal portions.

6. 06

   Check the thickest poultry portion with a clean instant-read thermometer and continue cooking until it reaches 74°C before serving.

7. 07

   Use the finished weight to divide the recipe into 4 equal servings where practical; this keeps the portion size aligned with the nutrition calculation.