Turkey and Black Bean Taco Skillet

• porciones: 4 servings
• tiempo activo: 10 minutes
• tiempo total: 45 minutes

Ingredientes

2 tablespoons olive oil, divided

1 pound 93% lean ground turkey

1 -ounce taco seasoning packet (3 tablespoons), divided (see notes for homemade taco seasoning recipe)

1 large yellow onion, diced (about 1 1/2 cups)

1 green bell pepper, cored and diced (about 1 cup)

1 cup uncooked jasmine rice, rinsed

2 1/4 cups low-sodium vegetable broth (can substitute chicken or beef broth)

15 ½ -ounce can black beans, drained and rinsed

1/2 cup marinara sauce (can substitute salted tomato puree)

4 ounces shredded mozzarella

roughly chopped cilantro leaves

1 lime, quartered

optional toppings: diced avocado, pickled jalapeños, salsa, sour cream or yogurt… whatever you like!

Instrucciones

Heat one tablespoon of olive oil in a large, deep, lidded skillet over medium heat until shimmering.

Add the ground turkey and cook, stirring often and breaking into small crumbles until browned all over, 6 to 8 minutes. Mix in half of the taco seasoning (1 1/2 tablespoons) and continue cooking until fragrant, another 1 to 2 minutes. Remove the turkey from the skillet and set aside in a bowl.

In the same skillet, heat the remaining tablespoon of olive oil. Add the onion and pepper and cook, stirring occasionally, until the onion is translucent and lightly browned and the peppers are tender, 6 to 8 minutes. Stir in the remaining taco seasoning.

Clear an opening in the center of the skillet and add the rice. Toast the rice in the skillet, stirring and mixing with the onion and pepper mixture until incorporated.

Add the broth, black beans, and marinara sauce and mix well. The rice should be fully covered in liquid. If needed, add up to 1/2 cup additional broth or water to cover. When the liquid is boiling around the sides of the skillet, stir again, cover, reduce the heat to low, and cook until the rice is fluffy and the liquid is mostly absorbed, 15 to 20 minutes. (Note: I recommend stirring a few times as the rice cooks, especially if you have a gas stove, to prevent sticking).

Once the rice is cooked, add back the ground turkey and stir to combine. Sprinkle the mozzarella cheese on top and cover the skillet once again to melt the cheese, about 3 minutes. Remove from the heat.

Top with chopped cilantro leaves and divide among four plates. Serve each plate with a lime wedge and top with any desired additional toppings.