Southwestern Ground Turkey Rice Casserole
1 h 10 min
|
intermediate
|
Mediterranean diet
Recipe by Eunice
Introduction
No bland turkey on my watch: this Southwestern rice casserole packs smoky chili, cumin, garlic, and bouillon into juicy tomatoes, black beans, and corn, with rice that cooks right in the pan under a bubbly cheddar blanket.
It is a weeknight hero and potluck crowd-pleaser, one-pan and budget-friendly, feeds a crew, reheats like a champ, and tastes even better the next day.
Ingredients (6 servings)
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Ingredients for the Casserole:
- 1 lb ground turkey ground turkey 16 oz
- 1 Tbsp olive oil olive oil
- 1 medium onion, diced onion 1 ct medium
- 1 red bell pepper, diced red bell pepper 1 ct
- 1 green bell pepper, diced green bell pepper 1 ct
- 4 cloves garlic, minced garlic 0.36 head
- 1 can (14.5 oz) diced tomatoes diced tomatoes 1 can (14.5 oz)
- 1 can (15 oz) black beans, drained, rinsed black beans 14.93 oz (15 oz)
- 1 cup canned corn canned sweet corn kernels 9.09 oz
- 1 cup raw long-grain white rice raw long-grain white rice 5.56 oz
- 2½ cups chicken broth chicken broth 20 fl oz
- 1 tsp chicken bouillon powder chicken bouillon powder 0.17 oz
- 1 Tbsp chili powder chili powder 0.25 oz
- 1 tsp ground cumin ground cumin 0.08 oz
- 1 tsp smoked paprika smoked paprika 0.08 oz
- ½ tsp salt salt
- ¼ tsp freshly ground black pepper black peppercorns (for freshly ground black pepper)
- 1½ cups shredded cheddar cheese shredded cheddar cheese 7.5 oz
Ingredients for Toppings:
- green onions, sliced green onions 0.2 bunch
- fresh cilantro leaves fresh cilantro leaves 0.25 oz
- sour cream sour cream 3.03 oz
- salsa medium chunky red salsa 8 oz
How to Make Southwestern Ground Turkey Rice Casserole
-
Preheat and prep the dish
Heat the oven to 375 F and lightly oil a 9x13 inch baking dish, preferably glass so you can see the edges as it cooks.
-
Sauté turkey and aromatics
Heat the olive oil in a large skillet over medium high on a gas flame if you can for better control.
Add the ground turkey and cook, breaking it up, until lightly browned and no longer pink, about 5 to 6 minutes.
Add the onion, red bell pepper, green bell pepper, and a pinch of salt, then cook until softened, about 4 minutes.
Stir in the garlic and cook 30 seconds until fragrant.
-
Bloom spices and toast the rice
Add the chili powder, cumin, smoked paprika, black pepper, and bouillon powder to the skillet and stir for 30 to 45 seconds to bloom the spices.
Stir in the raw rice and toast it in the pan for 60 to 90 seconds so it absorbs the fat and seasoning, which helps the grains stay separate.
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Add liquids and mix-ins
Pour in the diced tomatoes with their juices and the chicken broth, then add the black beans and corn, and scrape the pan bottom to release fond.
Taste the liquid and adjust salt now, keeping in mind the cheese adds salt later.
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Transfer and bake covered
Pour everything into the prepared baking dish and spread evenly so the rice sits under the liquid.
Cover tightly with foil to trap steam and bake for 35 minutes.
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Stir, finish with cheese, and bake uncovered
Remove the foil, give the casserole a thorough stir, and check a few rice grains for doneness.
Stir in 1/2 cup of the cheddar for creaminess, then sprinkle the remaining 1 cup evenly on top.
Bake uncovered for 10 to 15 minutes until the cheese is melted and the edges are bubbling.
For a browned top, broil for 2 to 3 minutes, watching closely.
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Rest and garnish
Let the casserole rest 10 minutes so the rice sets and slices clean.
Top with green onions and fresh cilantro, and serve with sour cream and salsa on the side.
Substitutions
- Cheddar cheese -> Pepper Jack or Oaxaca
- Swap in Pepper Jack for a creamy melt with a gentle kick, or shredded Oaxaca for long, luxurious stretch that still plays nice with the chili and cumin.
- Ground turkey -> Ground chicken or lean beef
- Ground chicken keeps it light with a clean flavor while lean beef adds deeper savoriness and a juicier bite, both staying true to the Southwestern vibe.
- White rice -> Quinoa (rinsed)
- Use 1 cup rinsed quinoa with the same liquid, bake covered 25 to 30 minutes, then finish as directed for a nuttier flavor and slightly bouncy texture.
Tips
- Rinse and toast for ideal rice
- If your rice is extra starchy, give it a quick rinse and drain well, then toasting in the pan with spices keeps the grains separate and flavorful.
- Mind the acid on rice
- Tomato acidity can slow rice cooking, so keep the foil tight for steam and do not skimp on the initial covered bake.
- Season the liquid, not just the meat
- Taste the broth-tomato mix before it bakes since well-seasoned liquid means well-seasoned rice.
- Grate your own cheese
- Block cheese melts cleaner and creamier than pre-shredded which can be powdery from anti-caking agents.
- Use a glass baking dish
- Glass lets you see bubbling at the edges, which is a visual cue for doneness without opening the oven and dumping heat.
- Rest before serving
- A 10 minute rest lets starches relax so the casserole slices instead of slumping into a loose scoop.
- Optional sofrito boost
- If you keep sofrito in the fridge, stir in 1 to 2 tablespoons with the aromatics for a savory, garlicky backbone.
Nutrition Facts *
| Energy | 620 | kcal |
|---|---|---|
| Protein | 44 | g |
| Total Fat | 31 | g |
| Carbohydrates | 39 | g |
| Dietary Fiber | 10 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My rice is still a little firm after the uncovered bake, what now?
- Stir in 1/4 cup hot broth or water, re-cover with foil, and bake 5 to 10 more minutes, then rest again before serving.
- The casserole looks too wet, did I mess up?
- Give it a thorough stir and bake uncovered 5 to 10 minutes more so excess moisture evaporates, then rest 10 minutes which tightens it up.
- Can I use brown rice?
- Yes, add 1/2 cup extra broth, extend the covered bake to about 55 minutes, then finish uncovered as directed and check for tenderness.
- Can I use instant rice?
- Use 2 cups instant rice, skip the covered bake, stir it in after the simmer, top with cheese, and bake uncovered 10 to 12 minutes until tender.
- Can I make this ahead?
- Assemble through adding everything to the dish, cool, cover, and refrigerate up to 24 hours, then bake covered 10 to 15 minutes longer since it starts cold.
- Can I use frozen corn and pre-chopped peppers?
- Yes, add frozen corn straight from the bag and use pre-chopped peppers to save time, but sauté a minute longer to cook off extra moisture.
Serving Suggestions
Big Southwestern energy loves a squeeze of lime, a few slices of avocado, and a scatter of pickled jalapenos to brighten the creamy, smoky base.
Pair with a crisp lager or a simple cabbage slaw with cumin-lime dressing, and if you are grilling, char a couple ears of corn to slice in for a deeper smoky pop.
More pairings:
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