Spicy Chili-Turkey Rice

2018-02-06
  • Yield : 6 Servings
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 10m
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Ingredients

  • 1 tablespoon butter
  • 1 medium onion, chopped
  • 1 fresh serrano chili pepper, seeded and finely chopped
  • 3 cups cooked brown or white rice
  • 1 1/2 cups chopped cooked turkey breast
  • 1 can (15.25 ounces) Del Monte(R) Fiesta(R) Corn or Del Monte(R) Southwest Corn with Poblano and Red Peppers, drained
  • 2 cans (8 ounces each) Del Monte(R) Tomato Sauce
  • 2 teaspoons chili powder
  • 1/4 teaspoons cayenne pepper
  • 1/2 cup shredded Monterey Jack or Cheddar cheese
  • 6 cups shredded iceberg lettuce
  • 1 medium green bell pepper, chopped
  • 1 avocado, chopped
  • 2/3 cup bite-sized strips jicama
  • Lime wedges, optional

Method

Step 1

Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Add onion and serrano pepper. Cook and stir 4 to 5 minutes or until tender. Combine onion mixture, rice, turkey, corn, tomato sauce, chili powder, and cayenne pepper in a large bowl. Transfer to a greased 2-quart casserole. Cover and bake 40 minutes. Sprinkle with cheese. Bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving. Serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges, if desired.

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