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Cheesy Mexican Rice

Cheesy Mexican Rice

Author: Heidi Boortz
Servings : 4


  • 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


  • 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.


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.
Tried this recipe?Let us know how it was!