Tex-Mex Turkey Rice Skillet

Rice, turkey, vegetables and cheese in an easy to prepare skillet meal.

Ingredients

• 2 tablespoons vegetable oil, divided
• 1 cup uncooked long grain white rice
• 1 cup medium or hot chunky salsa
• 1 can (14.5 ounces) chicken broth
• 2 cups chopped zucchini
• 1/2 cup chopped onion
• 1 cup frozen whole kernel corn
• 1 1/2 cups chopped cooked Butterball® Turkey
• 1 cup (4 ounces) shredded Mexican-style cheese

Directions

1. Heat 1 tablespoon of the oil in large skillet on medium heat. Add rice; cook and stir until rice turns light golden brown, about 3 minutes. Stir in salsa and broth. Cover skillet, reduce heat to low. Simmer 15 minutes or until rice is tender.

2. Heat remaining 1 tablespoon oil in a second skillet on medium-high heat. Add zucchini and onion. Cook and stir 5 minutes or until vegetables just start to brown on edges. Add corn after 3 minutes. Add turkey to vegetables; keep warm until rice is done.

3. Stir vegetables and turkey into rice mixture. Continue heating 2 minutes or until turkey is hot. Sprinkle with cheese, cover. Remove from heat and let stand 5 minutes.