Mexican Rice Skillet

By Jade

Healthy mexican rice skillet. Good over sweet potatoes or chips.

Clean Simple Eats
Total Time: 0 min
Calories: 355
Ingredients
  • 4 Tbs Cashew Sour Cream
  • 1 1/2 Cups Cooked White Rice
  • 16 Oz Raw Lean Ground Turkey
  • 1 Tsp Chili Powder
  • 1 Tsp Cumin
  • Sea Salt
  • Black Pepper
  • 1 Tsp Minced Garlic
  • 1 Cup Diced Yellow Onion
  • 1 Cup Diced Red Bell Pepper
  • 1 Cup Diced Zucchini
  • 1 Cup Frozen Sweet Corn
  • 2 Cups Diced Canned Tomatoes
  • 4 Tbs Shredded Cheddar Cheese
  • 1 Lime, Juice Of
  • Chopped Cilantro, To Garnish
Instructions
  1. Prepare the Cashew Sour Cream using the recipe directions in the Food Prep Guide. Cook the rice according to the directions on the package.
  2. Heat a skillet to medium/high heat. Spray with cooking spray and add the ground turkey, chili powder, cumin, sea salt and black pepper. Cook until turkey is brown and fully cooked through, stirring constantly. Transfer to a plate.
  3. Spray the skillet and add the garlic, onion and bell peppers. Cook for 2-3 minutes then add the zucchini and corn. Stir and cook until heated through.
  4. Add the turkey back to the skillet along with cooked rice and diced tomatoes. Cook until heated through. Weigh the entire recipe and divide the weight by four to get the amount needed to fill one serving.
  5. Top each serving with 1 Tbs. shredded cheese, 1 Tbs. Cashew Sour Cream, lime juice and cilantro.
Original Recipe Photos
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