Tex-Mex turkey & rice bake
450 cals, 35p, 31c, 20f (per meal)
1 tbsp (15mL)
1/2 cup, shredded (57g)
2 tbsp (17g)
1 can (113g)
1 can(s) (420g)
1 1/4 lbs (567g)
1 1/3 cup(s) (316mL)
2/3 cup (127g)
1
Cook the rice and the water according to the package instructions, then fluff and set aside.
2
If following the optional instructions in step 4, preheat the oven to 350°F (180°C).
3
Heat oil in an ovenproof skillet over medium-high heat. Add the turkey and cook, breaking it apart into crumbles, until no longer pink, about 8-10 minutes. Turn off the heat. Stir in the cooked rice, diced tomatoes, green chilies, and taco seasoning until well mixed. Season with salt and pepper to taste.
4
(Optional- to help flavors come together): Transfer the mixture to a greased baking dish, sprinkle cheddar cheese on top, and cover with foil. Bake for 15-20 minutes, or until warm and bubbling. Remove the foil and bake uncovered for an additional 5 minutes, or until the cheese is golden.
5
If you're short on time, skip the oven step and serve the mixture immediately after stirring everything together and topping with cheese. Let it cool slightly before serving.