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Overhead view of turkey taco rice skillet topped with melted cheddar, lime wedges, and cilantro in a dark skillet on a wood table

Cheesy Turkey Taco Rice Skillet with Black Beans

Ground turkey, rice, and black beans simmer in one skillet with taco seasoning and melted cheddar for a 36g-protein dinner in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 722
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion, diced small (about 140 g)
  • 1 red bell pepper, diced medium (about 150 g)
  • 3 cloves garlic, minced
  • 450 g ground turkey, 93% lean (1 lb)
  • 2 tbsp taco seasoning homemade or store-bought
  • 1 can diced tomatoes, undrained (400 g / 14 oz)
  • 1 cup chicken broth (240 ml)
  • 1 cup long-grain white rice, uncooked (185 g); rinsed
  • 1 can black beans, drained and rinsed (425 g / 15 oz)
  • 1 cup shredded cheddar cheese (113 g)
  • 1 lime , juiced
  • 1/4 cup fresh cilantro, chopped
  • optional toppings: avocado, sour cream, sliced jalapeno as desired

Method
 

Brown the Turkey and Vegetables
  1. Heat olive oil in a 12-inch (30 cm) skillet with a lid over medium heat. Add onion and bell pepper, cook 4 to 5 minutes until softened.
  2. Add garlic and cook 30 seconds until fragrant, stirring so it doesn't burn.
  3. Add ground turkey, breaking it up with a wooden spoon. Cook 6 to 8 minutes, stirring occasionally, until no longer pink and it reaches 165 F / 74 C on an instant-read thermometer.
  4. Stir in the taco seasoning until the turkey is evenly coated.
Simmer and Finish
  1. Add the diced tomatoes with their juice, chicken broth, and uncooked rice. Stir to combine and bring to a simmer.
  2. Cover, reduce heat to low, and simmer 18 to 20 minutes, until the rice is tender and most of the liquid is absorbed. Stir once around the 10-minute mark to keep the bottom from sticking, adding a splash more broth if the skillet looks dry before the rice is done.
  3. Stir in the black beans and cook, uncovered, 2 minutes until heated through.
  4. Remove the skillet from heat, sprinkle the cheddar over the top, and cover for 2 minutes until melted.
  5. Squeeze the lime juice over the skillet, scatter cilantro on top, and serve straight from the pan with your choice of toppings.

Notes

  • Turkey needs to hit 165 F / 74 C before adding rice and liquid.
  • Use a lid that fits the skillet snugly or rice won't steam evenly.
  • Homemade taco seasoning cuts sodium if store-bought packets run salty.
  • Leftover rice thickens as it cools, add broth when reheating.