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

   Drain the cooked black beans and corn, loosen the cooked rice, and dice the bell pepper; keep these ready while the ground turkey cooks thoroughly.

2. 02

   Heat a wide nonstick pan over medium-high heat. No added oil is listed; if the very lean ground turkey sticks at first, use a small splash of water rather than unmeasured fat.

3. 03

   Break up the raw turkey and cook for about 7–9 minutes, stirring until it is no longer raw and the thickest pieces reach 74°C. Add the diced bell pepper for the final 3 minutes; there is no onion in this recipe.

4. 04

   Stir in the drained black beans, corn and measured salsa, then the already-cooked brown rice. Heat for another 3–4 minutes, stirring until the rice and beans are hot throughout and excess salsa liquid reduces.

5. 05

   Turn off the heat, stir the pan once more and divide the finished dish 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.