Turkey-Poblano Rice Bake

Seasoned lean ground turkey tossed with poblano peppers, black beans, sweet corn, and rice, baked under melted Monterey Jack cheese.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 6
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $4.24/serving

Dietary

• High-Protein
• Gluten-Free
• Nut-Free
• Egg-Free
• Low-Sugar

Tags

• bake
• comfort food
• crowd-pleaser
• smoky

Ingredients

• 2 pound ground turkey (93% lean)
• 1 tablespoon avocado oil
• 1 yellow onion (medium, diced)
• 2 poblano peppers (medium, seeded and diced)
• 4 clove garlic (minced)
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1 teaspoon smoked paprika
• 1.5 teaspoon fine sea salt
• 0.5 teaspoon black pepper (ground)
• 1 can black beans (15 oz can, drained and rinsed)
• 1 can fire-roasted diced tomatoes (14.5 oz can, undrained)
• 1 cup frozen sweet corn
• 2 package pre-cooked jasmine rice (8.5 oz pouch each)
• 2 cup shredded Mexican cheese blend (8 oz package)
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Preheat your oven to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray.
2. Heat the avocado oil in a large skillet over medium-high heat. Add the ground turkey, yellow onion, poblano peppers, and garlic, breaking up the meat with a wooden spoon for 6 to 8 minutes until browned and the internal temperature reaches 165°F.
3. Add the ground cumin, chili powder, smoked paprika, fine sea salt, and black pepper to the skillet, stirring for 1 minute until fragrant.
4. Remove the skillet from heat and fold in the black beans, fire-roasted diced tomatoes with their juices, frozen sweet corn, and pre-cooked jasmine rice until evenly combined.
5. Transfer the mixture to the prepared baking dish, smooth the top, and evenly sprinkle with the shredded Mexican cheese blend.
6. Bake uncovered at 375°F for 18 to 20 minutes until the casserole is bubbly and the cheese is fully melted and lightly browned around the edges.
7. Let rest for 5 minutes before serving, then garnish with chopped fresh cilantro if desired.

Notes

Reheats exceptionally well for planned weekday lunches or dinners. Store covered in the refrigerator for up to 4 days.

Nutrition (per serving)

• Calories: 638
• Protein: 45.7 g
• Carbohydrates: 50.7 g
• Fat: 27 g
• Fiber: 6.3 g
• Sodium: 1368 mg
• Saturated Fat: 11.5 g
• Sugar: 7.4 g
• Cholesterol: 160 mg