Turkey Enchilada Rice Skillet
A quick stovetop skillet of lean ground turkey, brown rice, spinach, mild green chilies, enchilada sauce, and cheddar.
- Calories
- 650
- Protein
- 43g
- Carbs
- 67g
- Fat
- 21g
Per serving
Ingredients
For 4 servings · 30 min total
- lean ground turkey.2516 oz
- cooked brown rice.2516 oz
- enchilada sauce.252 cup
- frozen spinach.258 oz
- onionfinely diced1/2
- mild green chilies.254 tbsp
- shredded cheddar.253 oz
- cumin.251/2 tsp
- cooking oil.254 tsp
- kosher salt.251/2 tsp
- black pepper.251/4 tsp
Instructions
- 1Finely dice the onion. Do not rinse the ground turkey; keep it separate from ready-to-eat foods.
- 2Pat the ground turkey dry if needed, season it with kosher salt, black pepper, and cumin, and wash your hands with soap and water after handling it.
- 3Heat the cooking oil in a large skillet over medium heat until shimmering. Add the onion and cook until translucent and softened, about 3-4 minutes, seasoning the onion lightly with salt.
- 4Add the ground turkey and cook, breaking it into small crumbles, until browned and the thickest pieces read 165°F (74°C) on an instant-read thermometer. Wash the board, knife, and your hands with soap and water before touching anything else.
- 5Stir in the enchilada sauce, mild green chilies, and frozen spinach. Simmer until the spinach is hot and the sauce is gently bubbling, about 5-6 minutes.
- 6Fold in the cooked brown rice and simmer until steaming hot throughout, about 3-4 minutes; taste and adjust with salt and black pepper, and make sure the mixture reaches 165F (74C).
- 7Sprinkle the shredded cheddar over the skillet, cover, and heat until the cheese is melted and the edges are bubbling, about 2-3 minutes.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.