Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
1 (14.5-ounce) can diced tomatoes (with garlic and onion)
1 (4-ounce) can diced green chilies
1/2 cup white rice
1 packet taco seasoning
Kosher salt and freshly ground black pepper, to taste
1 cup chicken stock
1 cup shredded pepper jack cheese
2 tablespoons chopped fresh cilantro leaves
To a large (12-inch-high sided) skillet, add the olive oil over medium-high heat.
Once the oil is hot, add in the ground turkey, and once it starts to brown, add in the garlic, tomatillos, onion, red bell pepper and green bell pepper. Continue cooking until the vegetables are starting to soften.
Add in the corn, diced tomatoes (with juice), diced green chilies, white rice, taco seasoning, kosher salt, black pepper and chicken stock.
Bring the mixture to a boil, then lower the heat to a simmer, and cover the pot. Simmer for about 20 minutes or until the rice is tender and most of the liquid has soaked into the rice.