Ingredients
- 3 tablespoons oil, divided
- 1 cup uncooked long grain white rice
- 1 cup medium chunky salsa
- 1 (14.5 ounce) can chicken broth
- 2 cups chopped zucchini
- 1/2 cup chopped onion
- 1 to 2 clove garlic, mijnced
- 1 cup frozen whole kernel corn
- 1 1/2 cups chopped cooked chicken
- 1 cup Mexican-style shredded cheese
- Salt and pepper
How to Make
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Step 1: Heat 1 tablespoon of oil in large skillet on medium heat. Add rice; cook and stir until rice turns light golden brown, about 3 minutes. Stir in salsa and broth. Cover skillet, reduce heat to low. Simmer 15 minutes or until rice is tender.
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Step 2: Heat remaining 2 tablespoons oil in a second skillet on medium-high heat. Add zucchini and onion. Cook and stir 5 minutes or until vegetables just start to brown on edges. Add garlic and corn after 3 minutes of cooking. Add turkey to vegetables; keep warm until rice is done.
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Step 3: Stir vegetables and turkey into rice mixture. Continue heating 2 minutes or until turkey is hot. Add salt and pepper. Sprinkle with cheese, cover. Remove from heat and let stand 5 minutes.
We hope you enjoy this recipe!
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