SOUTHWEST TURKEY, VEGETABLE AND RICE SKILLET

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SOUTHWEST TURKEY, VEGETABLE AND RICE SKILLET

INGREDIENTS

• 1 clove garlic, grated or minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 cup shredded Monterey Jack cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup plain non-fat Greek yogurt, 2% or whole can also be used
• 2 zucchini, diced (about 2 cups)
• 4 ounces canned diced green chiles
• 1/2 cup corn, fresh or frozen
• 1 pound lean ground turkey, I use 93/7% lean
• 1/2 cup diced yellow onion
• 1 tomato, diced
• 2 cups cooked brown rice

INSTRUCTIONS

1. Frist, Heat a large skillet over medium-high heat. When the skillet is hot 
2. Then add a couple teaspoons of oil or spray the skillet generously with oil.
3. Then Add the ground turkey to the skillet and crumble it with a wooden spoon. Season with salt, pepper, chili powder and cumin.
4. Then the turkey is almost cooked through add in the onion and garlic and cook for approximately 2 minutes. 
5. Next, Add in the can of green chiles and the zucchini and cook for another minute.
6. Next, Add in the cooked brown rice, corn and tomato and stir everything together.When the mixture is heated through add in the shredded cheese and stir until melted.
7. Next, Turn off the heat and remove from the hot burner. Stir in the Greek yogurt until everything is combined and serve.
8. Enjoy It !

Recipes adapted from :   emilybites.com