Green Salsa Skillet Turkey
Salsa verde gives this easy skillet dish a bright, tangy taste.
- 1 pound ground turkey breast
- 1 (15-ounce) can white beans, rinsed and drained
- 1 cup frozen white shoepeg corn
- 1 (16-ounce) jar green salsa
- 3/4 cup water
- 1 cup raw instant brown rice
- 1 tablespoon cilantro, snipped with scissors
- ½ cup shredded white Cheddar or Monterrey jack cheese
- 1 ripe avocado, diced, optional
- flour or spinach tortillas, warmed
In a large skillet over medium high-heat, cook the ground turkey for 5 to 7 minutes, or until no longer pink, stirring occasionally.
Add the beans, corn, salsa, and water, stirring well to mix. Bring to a boil.
Add the rice, stirring well to mix. Return to a boil; reduce heat to low; cover and simmer for 5 minutes.
Remove from heat, and let stand for 5 minutes, covered, until water is absorbed and rice is tender.
Transfer to a serving dish. Sprinkle with cilantro and cheese. Serve with diced avocado, if desired and tortillas.
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