best darn mexican hot-dish!

(2 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

A guy at the pool was talking about his wonderful Mexican rice recipe, I eavesdropped and came up with this one-dish meal! You can omit the ground turkey to make this more of a side dish. Or use beef, or use chicken, or...

(2 ratings)
yield 6 -8
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For best darn mexican hot-dish!

  • 1 Tbsp
    olive oil
  • 1 md
    onion, diced
  • 2 clove
    garlic, minced
  • 1 md
    red pepper, dices
  • 1 lb
    lean ground turkey
  • 1 md
    zucchini, diced
  • 1 c
    corn, frozen, canned or fresh
  • 1 can
    14 oz, diced tomatoes, including juice
  • 1 1/2 c
    water
  • 1 c
    rice, raw
  • 1
    little foil envelope goya sazon, if available
  • 2 tsp
    chili powder
  • 1 Tbsp
    cumin
  • salt and pepper, to taste
  • 1 c
    shredded mexican cheese, or favorite
  • 1/4 c
    fresh chopped cilantro, for garnish
  • avocado, diced, for garnish

How To Make best darn mexican hot-dish!

  • 1
    Heat oil in large skillet or dutch oven. Sauté onion until it starts to soften, add red pepper, garlic and cook for another minute. Add ground turkey, breaking it up with wooden spoon while browning. Continue to stir until turkey is no longer pink. About 5 minutes.
  • 2
    Stir in zucchini and corn stirring until warmed, about 2 minutes.
  • 3
    Add tomatoes, rice, seasonings and water. Bring to boil, cover and simmer until water is absorbed, about 15 -18 minutes.
  • 4
    Stir in cheese until melted, about 1-2 minutes. (On my electric stove, I just turn the heat off, cover and let sit for a couple minutes to melt the cheese)
  • 5
    Serve, garnish with cilantro and/or avocado, if desired.
ADVERTISEMENT