Description
This hearty, crowd-pleasing Turkey Taco Rice Casserole combines lean ground turkey, fiber-rich bell peppers, and savory taco spices in one efficient, nourishing dish. By cooking the rice directly in the seasoned chicken broth, each grain absorbs the flavorful juices, resulting in a comforting meal that simplifies cleanup and is perfect for busy weeknights. It is a balanced, protein-packed dinner that families will love for its depth of flavor and ease of preparation.
Ingredients
1 lb Ground Turkey (93/7 lean)
2 tbsp Extra virgin olive oil
1 medium Onion, diced finely
3 cloves Garlic, minced
2 whole Bell peppers, chopped
1.5 cups Long grain rice, uncooked and rinsed
2.5 cups Low sodium chicken broth
2 cups Shredded cheddar or Mexican blend cheese
3 tbsp Taco spice blend (cumin, chili powder, oregano)
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Heat olive oil in a large skillet over medium heat.
Add onions and peppers, sautéing until soft and caramelized.
Add ground turkey, breaking into crumbles and browning thoroughly.
Stir in minced garlic and taco spices, cooking for one minute.
Add uncooked rice to the skillet, stirring to coat with the mixture.
Pour in chicken broth and bring the mixture to a gentle simmer.
Transfer the mixture to a greased 9×13 baking dish.
Cover with foil and bake for 25 minutes.
Remove foil, sprinkle with cheese, and bake for an additional 10 minutes until melted and bubbly.
Notes
Ensure the rice is rinsed thoroughly to remove excess starch for the best texture. If you prefer a crunchier top, you can place the casserole under the broiler for 1-2 minutes after the cheese has melted. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg