This One Pot Taco Rice Skillet recipe combines ground turkey, rice, veggies, spices & pepper jack cheese for a quick and easy weeknight dinner that is so delicious!
Today is my 6 year blogiversary and I couldn’t think of a better way to celebrate than by sharing a new recipe twist on a classic blog favorite!
I introduced this One Pot Mexican Rice recipe in September 2014 and it’s been a favorite side dish every since! In our house, we love to eat it with Chipotle Lime Chicken Fajita Skewers and Deconstructed Mexican Street Corn!
Since this side dish is one of the most popular recipes on the blog, I wanted to recreate it as a main dish, which gave me the inspiration for this Turkey Taco Rice Skillet!
This recipe is so easy to toss together and the entire dish is made in just one pot, making clean-up just as easy as the recipe itself!
If you’ve been reading the blog over the last 6 years, than you know just how much I love one pot meals! In fact, since today is my 6 year blogiversary, in addition to this new Taco Rice Skillet recipe, I thought I’d share the Top 6 One Pot Recipes on the blog!
Drum roll please, the top 6 easy, one pot recipes on WhitneyBond.com are…
- One Pot Ravioli with Creamy Pesto Sauce & Sausage
- One Pot Italian Sausage Shells & Cheese
- One Pot Pasta Carbonara
- One Pot Beef Stroganoff
- One Pot Vegetarian Pesto Tortellini
- One Pot Buffalo Taco Spaghetti
Now let’s get cooking what’s soon to be #7! 😉
- 2 tbsp olive oil
- ½ cup onion (diced)
- 4 garlic cloves (minced)
- 2 jalapeños (de-seeded and minced)
- 1 lb ground turkey
- 1 tsp kosher salt
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 2 cups long grain white rice
- 1 (14.5 oz) can diced tomatoes with green chilies
- 3 cups chicken broth
- ¼ cup finely chopped cilantro
- 2 limes (juiced)
- 2 cups pepper jack cheese (shredded)
Heat the olive oil in a large skillet over medium heat.
When the oil is hot, add the onion, garlic and jalapeno, cook for 3-4 minutes, add the turkey, salt, chili powder, cumin, paprika and cayenne pepper, cook 5-6 minutes. Once the turkey is cooked through, add the rice and cook for an additional 3-4 minutes.
Add the can of diced tomatoes with green chilies and chicken broth.
Bring to a boil, then reduce the heat to low, cover and simmer for 25-30 minutes, or until the rice is tender.
Remove the lid and stir in the cilantro and lime juice.
Sprinkle the pepper jack cheese over the dish, cover, remove from the heat and allow the cheese to melt into the dish for 3-5 minutes.
Remove the lid and serve. If you’d like, you can also add your favorite taco toppings like avocado, cilantro and diced tomatoes!
This seriously scrumptious meal is seriously easy to make, I know it will become a weeknight favorite in your house!
Thank you so much for checking out my 974th blog post on my 6th year anniversary and for all of those that have been following along for the 973 posts before this, you’re amazing and I love you! 😉
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