Southwest Turkey, Vegetable and Rice Skillet

Ingredients

Buy

• 1 clove garlic , grated or minced
• 1 pound lean ground turkey , I use 93/7%
• 1/2 cup diced yellow onion
• 2 bell pepper (1 yellow and 1 red)
• 4 ounce can diced green chiles
• 1/2 cup frozen corn , defrosted
• 1 cup diced tomato
• 1 cup brown rice
• 1 cup shredded shredded cheese (colby jack, monterey jack or cheddar)
• 1/2 cup plain non fat or low fat greek yogurt

On Hand

• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin

Instructions

1. Start 2 cups of water and brown rice cooking on high heat. Once boiling, cover and cook on low according to package.
2. Dice the bell pepper and onion
3. Heat the olive oil in a large skillet over medium-high heat. When the skillet is hot swirl the olive oil to coat the bottom and add in the ground turkey , onion , chili powder , cumin, salt and black pepper. Use a wooden spoon or potato masher to crumble the meat.
4. When the turkey is almost cooked through, lower the heat to medium and add in the garlic , green chiles , zucchini, corn and diced tomato . Cook for several more minutes or until the zucchini is tender.
5. Add in the cooked rice and half of the shredded cheese . Stir everything together until heated through and the cheese is melted.
6. Turn off the heat and remove the skillet from the hot burner. Stir in the sour cream until everything is combined and then top with the remaining shredded cheese . Cover the skillet with a lid or piece of foil and let it sit for a couple minutes until the cheese is melted.