Southwest Turkey, Vegetable and Rice Skillet

• Gluten free

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 1/2 cup Corn, fresh or frozen
  • 1 clove Garlic
  • 1 4 ounce can Green chiles
  • 1 Tomato
  • 1/2 Yellow onion
  • 2 Zucchini, diced (about 2 cups

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Kosher salt and black pepper

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1/2 cup Cheddar cheese, sharp
  • 1/2 cup Monterey jack cheese
  • 1/2 cup Non-fat or 2% greek yogurt, plain

Found on reciperunner.com

Description

Ingredients

• 1 pound lean ground turkey
• 1/2 of a yellow onion, diced
• 1 clove garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and black pepper to taste
• 2 zucchini, diced (about 2 cups)
• 4 ounce can diced green chiles
• 1/2 cup fresh or frozen corn
• 1 tomato, diced
• 2 cups cooked brown rice
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup plain non-fat or 2% Greek yogurt

Directions

• Heat a large skillet over medium-high heat.
• When the skillet is hot add a couple teaspoons of oil or spray the skillet generously with oil.
• Add the ground turkey to the skillet and crumble it with a wooden spoon.
• Season with salt, pepper, chili powder and cumin.
• When the turkey is almost cooked through add in the onion and garlic and cook for approximately 2 minutes.
• Add in the can of green chiles and the zucchini and cook for another minute.
• Add in the cooked brown rice, corn and tomato and stir everything together.
• When the mixture is heated through add in the shredded cheese and stir until melted.
• Turn off the heat and remove from the hot burner.
• Stir in the Greek yogurt until everything is combined.
• Serve immediately.