Easy Southwest Turkey Skillet Dinner

Print

Easy Southwest Turkey Skillet Dinner

Busy schedules can be rewarding. But finding time to cook dinner, let alone keeping it interesting, can be a challenge! Skillet dinners like this southwest turkey dish pack all the necessary elements of a well-balanced meal and come together with just a couple pans to clean up afterward. Feel free to adjust this recipe using other seasoning blends, such as Italian or Cajun mixes.

Ingredients

  • 1 Tablespoon olive oil
  • 1 pound ground turkey thigh
  • 2 Tablespoons taco seasoning, divided
  • 1 medium yellow onion, chopped
  • 1 medium zucchini, chopped
  • 1 medium red pepper, chopped
  • ½ teaspoon kosher salt, plus more to taste
  • 1 Tablespoon tomato paste
  • 2 cloves garlic, minced
  • 1 box Near East Spanish Rice
  • 1 bunch lacinato kale, roughly chopped
  • 1 cup parsley, roughly chopped
  • 2-3 scallions, sliced thin
  • Cracked black pepper to taste

Instructions

Prepare the Spanish rice according to the directions on the box.

While the rice is cooking, heat 1 Tablespoon oil in a large skillet or Dutch oven over medium-high heat. Once oil is shimmering add the turkey, breaking it up with a spoon or spatula. Add one Tablespoon of the taco seasoning and cook for 3-5 minutes until it starts to brown. Remove turkey with a slotted spoon and set aside.

Add the onion, red pepper, and zucchini to the pan along with the salt and cook until veggies start to soften, about 5 minutes. Make a space in the center of the pan and add the tomato paste. Let the paste toast for a minute then add the garlic and remaining taco seasoning and stir until everything is well mixed.

Cook for 2-3 minutes then add the turkey back to the pan along with the kale and ½ cup of water. Bring the water to a simmer and allow everything to cook for another 2-3 minutes. Once the turkey is fully cooked and the kale is softened, add the cooked Spanish rice and parsley and mix together. Season to taste, garnish with scallions, and serve.