Salsa Verde Turkey Rice Skillet
A zippy one-pan turkey and rice skillet that turns a jar of salsa verde into weeknight magic.
Prep: 8 · Cook: 20 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.8/5 (214 reviews)
INSPIRED BY
I wanted a one-pan dinner that hit taco-night notes without turning into a whole project. Salsa verde does the heavy lifting and keeps the rice bright.
Story
I have a soft spot for dinners that do not require a sink full of dishes. This one started as a what-do-we-have moment, a pound of turkey, a jar of salsa verde, and a half bag of corn. The rice cooks right in the pan and soaks up every bit of that tangy sauce. If you need a little extra comfort, melt the cheese on top and call it a very good night.
By Theo
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 lb ground turkey
- 1 tsp ground cumin
- 1 cup long-grain white rice, rinsed
- 1 1/2 cups low-sodium chicken broth
- 3/4 cup salsa verde
- 1 cup frozen corn
- 1/2 tsp kosher salt, plus more to taste
- 1 cup shredded Monterey Jack (or cheddar)
- 1 lime, zested and juiced
Instructions
- Heat olive oil in a large skillet with a lid over medium-high heat. Add onion and cook until softened, about 3 minutes.
- Stir in garlic, then add ground turkey and cumin. Cook, breaking it up, until no pink remains, about 5 minutes.
- Add rinsed rice, broth, and salsa verde. Stir well and bring to a lively simmer.
- Cover, reduce heat to low, and cook until the rice is tender, 14 to 16 minutes.
- Scatter in the frozen corn, cover again, and cook 2 minutes. Turn off heat and let stand 2 minutes.
- Fluff, then stir in lime zest and juice. Top with cheese, cover 1 minute to melt, then serve.
Chef Tips
- Rinse the rice so the skillet finishes fluffy, not gummy.
- For extra heat, add a pinch of chipotle powder with the cumin.
- Stretch it with a can of drained black beans stirred in with the corn.
- Serve with crushed tortilla chips on top for crunch.
Cook's Notes
- Use a skillet that truly has a tight-fitting lid, steam is what finishes the rice.
- If your salsa verde is very salty, start with 1/4 tsp salt and adjust at the end.
- Leftovers reheat best with a splash of broth or water and a quick stir.