I’m growing to love ground turkey. For some reason, I’m in a season of life where I prefer it to ground beef, and I really enjoy recipes using turkey! It’s odd, because I don’t think I ever even bought ground turkey until a couple years ago. What I like about ground turkey is that it’s cheap, it’s healthier than red meat, and it actually pairs well with other flavors. Beef is great, but it tends to steal the show. Turkey on the other hand, plays well with others!
This recipe is no exception. The turkey and slightly spicy green chiles make a great combination! The rice and creamy mushroom soup make this a hearty “stick to your bones” type of meal. My husband liked that this was really filling. We also LOVED eating this with Tostitos. That salty crunch was exactly what this needed to take it from good to great! You could scoop and dip the Tostitos (or Fritos) or you could crumble them up and add them to the top of your dish.
- 1 cup uncooked brown rice
- 1 pound lean ground turkey
- 1 medium sized onion, chopped
- 2 cloves garlic, minced
- 1 (10.75-oz) can cream of mushroom soup
- 1 (4-oz) can chopped green chiles
- ½ cup chicken broth
- 1½ cups shredded cheddar cheese
- crushed corn or tortilla chips
- chopped cilantro, for serving
- Cook rice according to package directions.
- In a large sprayed skillet over medium high heat, cook onions for about 3-4 minutes or until tender. Add garlic and turkey. Cook until turkey is no longer pink.
- Stir in rice, soup, chiles, and broth. Heat through. Stir in cheese, reserving some for topping.
- Top with remaining cheese, crumbled chips, and cilantro.
Source: Yummy Healthy Easy