We are one day closer to the weekend (yippee), and after a long first half of the week, the weekend can't come soon enough.  

If you're feeling a tiny bit over the weekly grind, like I am today, then you'll love that this recipe requires minimal prep work and very little clean up.  It's also packed with protein and tons of satisfyingly delicious flavors. 

Taco, Vegetable and Rice Skillet

Total Time: 25 minutes
Prep: 5 minutes
Cook: 20 minutes

What you'll need
1/2 pound lean ground turkey
1/2 green bell pepper, diced
1/3 cup water
1/2 packet taco seasoning
1 zucchini, quartered lengthwise into 1-inch thick pieces
1/2 can black beans, drained and rinsed
1 can Rotel® diced tomatoes and green chiles 
1/2 cup water
1/2 cup instant brown rice
1/2 cup frozen corn 
1/4 cup Cheddar and Monterey Jack cheese, shredded

1. Add ground turkey and green pepper to a large skillet.  Continue to break up meat over medium heat until ground turkey is crumbled and cooked through.  Add water and taco seasoning; stir well until liquid is absorbed. 
2. Add zucchini, beans, tomatoes and 1/2 cup water. Increase heat and bring to a boil.
3. Add rice and corn; mix well. Cover; remove from heat and let stand for 7 minutes or until liquid is absorbed. 
4. Sprinkle with cheese before serving.  Enjoy!
Recipe adapted from ReadySetEat.com

04/16/2013 04:05

My hats off to everybody that's out there serving and for the rest who are manufacture it achievable for them to be here.


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