Ingredients
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2 tbsp olive oil
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1 lb 93% lean ground turkey
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1 medium yellow onion, thinly sliced
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2 tbsp tomato paste
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2 (12 oz) bags frozen mixed pepper strips, thawed
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1 cup uncooked white rice
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1 1/2 cups water
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1 (14.5 oz) can fire-roasted diced tomatoes
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1 (8 oz) pkg Monterey Jack cheese, shredded
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Chopped parsley, to garnish (optional)
Steps
1
In a 12-inch oven-safe skillet, heat the oil on medium-high. Add the turkey and onion and sauté 6–8 min., until turkey is cooked through, breaking up meat with a spatula. Season with salt and pepper.
2
To skillet, add the tomato paste and cook 1–2 min., stirring constantly. Stir in the mixed peppers, raw rice, water, and tomatoes. Season with salt and pepper. Bring to a boil. Cover, reduce heat to low, and cook about 20 min., until rice is tender, stirring occasionally to prevent rice from sticking.
3
Preheat broiler to high. To skillet, stir in half the cheese, then top with remaining cheese. Broil 2–3 min., until cheese is melted. Garnish with the parsley, if desired.
