Monday, June 29, 2009

Taco Rice Skillet

I needed to use up some ground turkey and we needed a quick meal. So I looked up some recipes as inspiration and started throwing whatever into a pan. Worked out great and the leftovers made a great midnight snack... the guys at it as dip! I think it would make a better dip if you switched out the shredded cheese for a big hunk of Velveeta... might try that in the future for a yummy party dip.

Tace Rice Skillet
Serves: 3-4

1 pound ground turkey
1/2 cup chopped onion
1 package taco seasoning
1 1/2 cups water
1 cup salsa
1 cup frozen corn
1 1/2 cups uncooked instant rice
1 cup shredded cheese

In a skillet, cook turkey and onion until meat is no longer pink; drain if necessary.

Stir in taco seasoning, water, salsa and corn; bring to a boil. Add rice. Reduce heat; cover and simmer for 5 minutes or until rice is tender and liquid is absorbed.

Sprinkle with cheese; cover and let stand until the cheese is melted. Serve with tortilla chips.

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