This Turkey Rice Skillet brings together lean ground turkey, hearty brown rice, and black beans in one pan for a satisfying dinner with real staying power. Salsa and chili powder do the heavy lifting on flavor, so you get a bold, cozy meal without a long ingredient list. It is the kind of recipe that turns a busy weeknight into an easy win.
About 40 minutes start to finish, with most of that being hands-off rice cooking.
Per serving (makes 4): 330 cal · 27.7g protein · 29.3g carbs · 12.2g fat
Ingredients
- 16 oz ground turkey
- 1 cup brown rice
- 1 cup black beans
- 1 cup onion
- 1 cup bell pepper
- 1 cup salsa
- 1 tbsp olive oil
- 1 tbsp chili powder
Instructions
- Cook brown rice according to package directions.
- Heat olive oil in a skillet; sauté diced onion and bell pepper 4 minutes.
- Add ground turkey and chili powder; brown until cooked through.
- Stir in drained black beans, salsa, and cooked rice; simmer 5 minutes.
Meal prep & storage
Cook the rice ahead or use a batch from earlier in the week to shave off 25 minutes. Portioned into airtight containers, this skillet keeps well in the fridge for up to 4 days or in the freezer for up to 2 months. Reheat in the microwave with a splash of water or salsa to loosen things up, or warm gently in a covered skillet over medium-low.
Swaps
Ground chicken or lean ground beef both work in place of turkey with no other changes needed. Swap brown rice for quinoa, farro, or cauliflower rice depending on what you have on hand, and pinto beans slide right in for black beans. If you want a milder profile, use a smoky paprika instead of chili powder and reach for a mild salsa.
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