Turkey, Bean, & Rice Skillet

One pan. One dinner. Zero leftovers.

Turkey, onions, bell peppers, and celery cook together in a skillet until tender, then crushed tomatoes, kidney beans, tomato sauce, and chili powder transform it into a thick, saucy base.

Dry rice goes straight into the skillet and simmers right in all those tomatoey juices until it’s plump and tender, soaking up flavor from every direction.

A blanket of low-fat Monterey Jack melts over the top while you set the table.

This is the kind of complete, filling dinner that feeds six people and only dirties one pan.

Kitchen Tips

• Use uncooked long grain rice; it absorbs the tomato sauce as it cooks, making the dish saucier and more flavorful than using pre-cooked rice
• Stir occasionally during the simmer so the rice doesn’t stick to the bottom of the skillet
• Leave the kidney beans undrained; the starchy bean liquid adds body to the sauce