Turkey Taco Rice Casserole

By AnnaMaria507

Calories: 325; Fat: 11 g (2 g sat);
Protein: 29 g; Carb: 38 g;
Cholesterol: 53 mg; Fiber: 3 g;
Sodium: 553 mg.

Ingredients

• 1-1/2 cups water
• 3/4 cup quick-cooking brown rice
• 12 oz. lean ground turkey
• 1 cup chopped onion
• 1 medium red bell pepper, chopped
• 1 packet (1-1/4 oz) reduced sodium taco seasoning mix
• 1/2 tsp. ground cumin
• 1 Tbsp. olive oil

Details

Servings 4

Preparation

Step 1

1. Combine water and rice in medium saucepan. Bring to a boil. Reduce heat to a simmer. Cover. Simmer 14 minutes or until rice is tender.
2. Meanwhile, heat large non-stick skillet over medium-high heat until hot. Caot skillet with non-stick cooking spray. Add turkey. Cook, stirring to break up meat, until no longer pink. Drain on paper towels if necessary, set aside.
3. Return skillet to medium-high heat; coat again with non-stick cooking spray. Add onions and pepper. Coat vegetables with non-stick cooking spray. Cook 6 minutes or until vegetables begin to brown, stirring frequently.
4. Remvoe from heat. Add rice and any cooking liquid, cooked turkey, seasoning mix and cumin. Mix well. Cover. Let stand 5 minutes. Stir in olive oil before serving.