Turkey Taco Rice Skillet

One step at a time

Let’s make it

1. Heat the oil in a large, deep skillet with a lid over medium-high heat. Add the turkey and onion and cook, breaking up the meat, 6 to 8 minutes until the turkey is no longer pink and reaches 165°F.

2. Stir in the garlic, chili powder, cumin, smoked paprika, oregano and salt and cook for 1 minute.

3. Drain the tomatoes over a 2-cup measuring cup and add broth until the liquid reaches 2 cups. Stir the rice, that liquid, the drained tomatoes, black beans and corn into the skillet, scraping the bottom of the pan. Bring to a boil.

4. Cover, turn the heat to low, and simmer without stirring 18 to 20 minutes until the rice is tender and the liquid is absorbed.

5. Fluff gently with a fork, sprinkle the cheddar over the top, cover again, and let it melt for 2 to 3 minutes. Serve with sour cream.