Smoky Ancho Turkey and Rice Skillet

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 jalapeño, minced (seeds removed for milder)
• 3 cloves garlic, minced
• 1 lb lean ground turkey
• 2 tbsp tomato paste
• 2 tbsp ground ancho chile powder
• 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp dried oregano
• 1 tsp kosher salt, 1/2 tsp black pepper (plus more to taste)
• 1 cup long-grain white rice, rinsed
• 1 (14.5 oz) can fire-roasted diced tomatoes (with juices)
• 1 3/4 cups low-sodium chicken broth
• 1 bay leaf (optional)
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 1/2 cup shredded Monterey Jack or pepper Jack cheese

Do This

• 1. Heat oil in a large, deep skillet over medium heat. Sauté onion, bell pepper, and jalapeño for 5–6 minutes until softened.
• 2. Add garlic and cook 30 seconds. Stir in ground turkey, breaking it up, and cook 5–7 minutes until no longer pink.
• 3. Stir in tomato paste, ancho chile powder, smoked paprika, cumin, oregano, salt, and pepper. Cook 1–2 minutes to toast spices.
• 4. Add rinsed rice and stir to coat in the seasonings for 1 minute. Pour in diced tomatoes with juices, broth, and bay leaf; stir well.
• 5. Bring to a gentle boil, then reduce heat to low, cover tightly, and simmer 18–22 minutes, until rice is tender and liquid absorbed.
• 6. Remove from heat. Keep covered and rest 5 minutes, then fish out bay leaf and fluff with a fork.
• 7. Stir in lime juice and cilantro. Sprinkle cheese on top, cover 2–3 minutes to melt, then serve hot.

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Why You’ll Love This Recipe

• One-pan convenience: everything simmers together in a single skillet for easy cooking and cleanup.
• Smoky, layered flavor from ancho chile, fire-roasted tomatoes, and toasted spices.
• Hearty and satisfying thanks to lean ground turkey, rice, and plenty of vegetables.
• Flexible heat level: keep it mellow or crank up the spice to suit your crowd.

Grocery List

• Produce: 1 yellow onion, 1 red bell pepper, 1 jalapeño, 3 cloves garlic, 1 lime, fresh cilantro, 1 avocado (optional), green onions (optional)
• Dairy: Monterey Jack or pepper Jack cheese (and optional sour cream for serving)
• Pantry: Olive oil, 1 lb ground turkey, long-grain white rice, low-sodium chicken broth, fire-roasted diced tomatoes, tomato paste, ground ancho chile powder, smoked paprika, ground cumin, dried oregano, bay leaf, kosher salt, black pepper

Full Ingredients

Main Skillet

• 1 1/2 tablespoons olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and minced (leave some seeds in for more heat, optional)
• 3 cloves garlic, minced
• 1 pound (450 g) lean ground turkey
• 2 tablespoons tomato paste
• 2 tablespoons ground ancho chile powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (Mexican oregano if available)
• 1/4 teaspoon cayenne pepper (optional, for extra heat)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup long-grain white rice, rinsed under cold water and drained
• 1 (14.5-ounce / 410 g) can fire-roasted diced tomatoes, with their juices
• 1 3/4 cups (415 ml) low-sodium chicken broth
• 1 bay leaf (optional but recommended)

To Finish & Serve

• Juice of 1 medium lime (about 2 tablespoons), plus lime wedges for serving if desired
• 1/4 cup chopped fresh cilantro leaves and tender stems
• 1/2 cup shredded Monterey Jack or pepper Jack cheese
• 1 ripe avocado, diced or sliced (optional)
• 2 green onions, thinly sliced (optional)
• Optional toppings: sour cream or plain Greek yogurt, hot sauce, extra cilantro

Step-by-Step Instructions

Step 1: Prep your ingredients and rinse the rice

Dice the onion and red bell pepper, mince the jalapeño (removing seeds and membranes for milder heat), and mince the garlic. Chop the cilantro and slice the green onions and avocado if using, but keep these aside for later.

Place the rice in a fine-mesh strainer and rinse it under cold running water for 30–60 seconds, stirring with your fingers, until the water runs mostly clear. This removes excess surface starch and helps keep the grains fluffy instead of gummy. Set the rice aside to drain while you start cooking.

Step 2: Soften the aromatics

In a large, deep skillet or sauté pan (10–12 inches wide) with a tight-fitting lid, heat the olive oil over medium heat for 1–2 minutes. Add the diced onion, red bell pepper, and minced jalapeño. Cook, stirring occasionally, until the vegetables are softened and the onion is turning translucent, about 5–6 minutes.

If anything starts to brown too quickly, reduce the heat slightly. You want the vegetables soft and fragrant, not charred at this stage, so they can build a sweet, savory base for the skillet.

Step 3: Brown the turkey and bloom the spices

Add the minced garlic to the skillet and cook for about 30 seconds, just until fragrant. Add the ground turkey, breaking it up with a wooden spoon or spatula into small crumbles. Cook, stirring occasionally, until the turkey is no longer pink and lightly browned in spots, about 5–7 minutes.

Stir in the tomato paste, ground ancho chile powder, smoked paprika, cumin, oregano, cayenne (if using), 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Cook the mixture for 1–2 minutes, stirring frequently. This step toasts the spices and caramelizes the tomato paste slightly, deepening the smoky ancho flavor and giving the dish a rich, reddish color.

Step 4: Add the rice, tomatoes, and broth

Add the rinsed and drained rice to the skillet. Stir for about 1 minute, coating the rice in the seasoned turkey mixture; this lightly toasts the rice and helps it absorb flavor.

Pour in the can of fire-roasted diced tomatoes with their juices and the chicken broth. Drop in the bay leaf if using. Stir very well, scraping the bottom of the pan with your spoon to release any browned bits (these add lots of flavor). Make sure the rice is evenly distributed and submerged in the liquid so it cooks evenly.

Step 5: Simmer gently until the rice is tender

Increase the heat to medium-high and bring the mixture just up to a gentle boil. As soon as it reaches a low boil, give it one final stir, then reduce the heat to low. Cover the skillet tightly with a lid (or with a layer of foil pressed firmly around the edges).

Simmer on low, undisturbed, for 18–22 minutes. Try not to lift the lid during this time; the trapped steam is what cooks the rice. After 18 minutes, quickly lift the lid and check a few grains. If the rice is still a bit firm and there is very little liquid left, add 2–4 tablespoons of hot water or broth, cover, and cook another 3–5 minutes. The rice is done when it is tender and most of the liquid has been absorbed into the rice and turkey mixture.

Step 6: Rest, fluff, and finish with lime and cilantro

When the rice is tender, remove the skillet from the heat, but keep it covered. Let it rest for 5 minutes; this helps the rice finish steaming and firms up the texture so it will be fluffy instead of mushy.

After resting, remove the lid and fish out the bay leaf. Squeeze in the lime juice and sprinkle over the chopped cilantro. Use a fork to gently fluff the rice and fold in the cilantro and lime, lifting rather than mashing the grains so the rice stays separate and light.

Step 7: Melt the cheese and serve

Sprinkle the shredded Monterey Jack or pepper Jack cheese evenly over the top of the skillet. Cover again for 2–3 minutes off the heat, just until the cheese is melted and slightly gooey.

Top with diced or sliced avocado and green onions if using. Taste and adjust seasoning with more salt, pepper, or lime juice as needed. Serve hot straight from the skillet, with extra lime wedges, cilantro, sour cream, and hot sauce on the side for anyone who wants to customize their bowl.

Pro Tips

• Resist lifting the lid. Every time you peek during the simmer, steam escapes and the rice may cook unevenly. Wait until at least 18 minutes have passed to check.
• Control the heat level. Use less jalapeño and skip the cayenne for a milder dish, or keep some jalapeño seeds and add extra ancho or a pinch of chipotle powder for a bolder kick.
• Use the right skillet. A wide, heavy-bottomed skillet (10–12 inches) helps the rice cook evenly without hot spots or scorching on the bottom.
• Do not skip rinsing the rice. Rinsing removes excess starch so the grains stay separate and fluffy in this one-pan dish.
• Adjust liquid if needed. If your skillet loses a lot of moisture, stir in a splash of hot water or broth near the end of cooking to fully tenderize the rice.

Variations

• Extra-vegetable version: Add 1 cup of frozen corn and/or 1 cup of black beans (drained and rinsed) when you add the tomatoes and broth for more color, fiber, and bulk.
• Brown rice swap: Use 1 cup long-grain brown rice and increase the broth to 2 1/4 cups. Simmer covered for 35–40 minutes, checking and adding a bit more liquid if needed until the rice is tender.
• Cheesy baked finish: Transfer the cooked skillet mixture to an oven-safe dish, top with extra cheese, and broil for 2–3 minutes until bubbling and lightly browned for a casserole-style presentation.

Storage & Make-Ahead

Cool leftovers to room temperature, then transfer to airtight containers. Refrigerate for up to 3–4 days. Reheat gently on the stovetop over medium-low heat with a splash of water or broth, stirring occasionally, until hot. You can also microwave individual portions in 60-second bursts, stirring in between and adding a little liquid if the rice seems dry.

For longer storage, freeze portions in freezer-safe containers or bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating, or reheat from frozen in a covered dish in the oven at 325°F (165°C) until hot in the center. If you are planning ahead, you can cook the turkey and spice base a day in advance, then add the rice, tomatoes, and broth and simmer fresh just before serving for the best rice texture.

Nutrition (per serving)

Approximate values per serving (1/4 of recipe): about 490 calories; 32 g protein; 45 g carbohydrates; 18 g fat; 4 g fiber; 800 mg sodium. Exact numbers will vary based on brands of broth, cheese, and turkey and on toppings added.