Ingredients
Scale
- 16 ounces turkey
- 3 tablespoons diced pepperoncinis or pickled jalapenos or to taste
- 1/2 teaspoon kosher salt
- 2 cloves crushed garlic or 1/2 teaspoon garlic powder
- 1 cup uncooked white rice
- 1 3/4 cup reduced-sodium chicken broth (use 2 cups if you drain the meat)
- 1/4 cup milk or half and half
- 3 ounces pepper jack cheese (approximately 3 slices torn into pieces)
- diced tomatoes optional
- additional pickled peppers optional
Instructions
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Spray a 12″ skillet with cooking spray, and heat over medium-high heat. Add turkey, pepperoncinis, salt, and garlic. Saute and crumble meat until cooked through. Drain meat if desired, but I don’t to retain the flavor.
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Stir in rice and chicken broth. Bring to a simmer, cover, and reduce heat to medium-low. Simmer for 20 minutes or until rice is tender and liquid is absorbed.
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Remove lid, and stir in milk and cheese. Cook, stirring often, until cheese is melted. Serve topped with tomatoes and peppers if desired.
- Cook Time: 35