Southwestern Turkey Rice Casserole

• Gluten free

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 1 cup Black beans, reduced-sodium
  • 1/4 cup Cilantro
  • 3/4 cup Corn, kernels
  • 2 Garlic cloves
  • 3 oz Green chiles, canned
  • 1 Onion
  • 1 (14 oz. can Tomatoes, petite

• Condiments

  • 1 1/2 cup Salsa

• Pasta & Grains

  • 2 cups Brown rice, cooked

• Baking & Spices

  • 1 tsp Chili powder
  • 3/4 tsp Paprika
  • 1/2 tsp Pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 2 tsp Olive oil

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Dairy

  • 1/2 cup Monterey jack cheese, Grated

Found on cookincanuck.com

Description

Ingredients

• 2 tsp olive oil
• 1 lb. lean ground turkey
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 ½ tsp ground cumin
• 1 tsp chili powder
• ¾ tsp paprika
• ½ tsp salt
• ½ tsp ground pepper
• 2 cups cooked brown rice
• 3 oz. canned diced green chiles
• 1 (14 oz.) can petite diced tomatoes
• 1 ½ cup salsa (your favorite kind)
• 1 cup black beans, reduced sodium, drained and rinsed
• ¾ cup corn kernels
• ¼ cup minced cilantro
• ½ cup grated Monterey Jack cheese

Directions

• Preheat the oven to 350 degrees F. Lightly coat an 11- by 7-inch baking dish with cooking spray.
• Heat the olive oil in a large nonstick skillet set over medium high heat. Add the ground turkey and onions. Cook, breaking up the turkey, until the turkey is just cooked through.
• Add the garlic, cumin, chili powder, paprika, salt and pepper, and cook for 1 minute.
• Remove from the heat and stir in the rice, diced green chiles, diced tomatoes, salsa, black beans, corn and cilantro. Stir to combine.
• Transfer the mixture to the prepared baking dish. Cook until heated through, about 20 minutes. Serve.

Nutrition