Simple Cheesy Mexican Rice is freezable too. Make a couple of them ahead of time and have one on reserve for that time when you don’t know what to make for dinner.
Servings : 4
Ingredients
- 1 cup brown rice uncooked
- 1 lb ground turkey 90% lean or leaner
- 1/2 cup frozen diced onions
- 1 red bell pepper diced
- 1/2 tsp Chili Powder
- 1/4 tsp cumin
- 1/4 cup sour cream
- 2 cups salsa verde
- 1 cup cheddar cheese shredded, divided
- 1 can Black olives sliced, 4 oz
- 1 can black beans 14.5 oz, rinsed and drained
- 1 cup frozen corn
- 1/2 cup green onion sliced
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Instructions
- Cook rice according to package directions.
- While rice is cooking, brown turkey, onions, and bell pepper in a large skillet.
- Meanwhile, stir together sour cream, salsa, 1⁄2 c. cheese, black olives, black beans, and corn.
- When turkey is browned, add chili powder and cumin. Stir well. Cook 1 minute.
- When rice is cooked, stir together rice, turkey mixture, and sour cream mixture.
- Return mixture to skillet. Top with remaining cheese, cover, and cook 1 minute or until cheese is melted. Top with green onions.
Notes
If you have the desire, go ahead and make two of these, and freeze one for later or for a friend! To freeze, make as directed, omitting final cheese step. Cover tightly and freeze. To cook after freezing, thaw completely, bake covered 30 minutes at 350, then add the final step of cheese and bake 5 more minutes to melt the cheese.
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