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Dinner recipe · from the recipe book

Southwest Turkey and Brown Rice Cheddar Bake

Smoky cumin-spiced ground turkey, black beans and chewy brown rice bound in a tangy lime-yogurt sauce under a bubbling, golden cheddar crust.

Southwest Turkey and Brown Rice Cheddar Bake

Ingredients

  • 1 cup200 gLong-grain brown rice, dryrinsed
  • 2 cups500 gLow-sodium chicken broth
  • 1 lb450 gGround turkey, 93% lean
  • 2¼ tsp10 gOlive oil
  • 1 medium110 gYellow oniondiced
  • 1 medium119 gGreen bell pepperdiced
  • 1 whole14 gJalapeñoseeded and minced
  • 3 cloves9 gGarlicminced
  • 1 cup172 gBlack beans, canned, drained and rinsed
  • 1 cup136 gCorn kernels, frozen
  • 2 tsp4 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 9 oz250 gPlain Greek yogurt, nonfat
  • ½ lime, juiced22 gLime juice
  • ¾ cup shredded85 gCheddar cheeseshredded
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Bring the chicken broth to a boil in a saucepan, stir in the brown rice, cover and simmer on low for 40 minutes until the broth is absorbed and the rice is just tender. Leave covered off the heat.
  2. While the rice cooks, preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up, for 5 minutes until no pink remains.
  4. Add the onion, green bell pepper and jalapeño and cook 5 minutes until softened. Stir in the garlic, cumin, smoked paprika, oregano, salt and black pepper and cook 1 minute, until the turkey reaches 165°F (74°C).
  5. Stir the black beans and the frozen corn kernels into the skillet, cook 2 minutes until the corn is heated through, then take the skillet off the heat.
  6. Make the yogurt sauce: in a large bowl, whisk the Greek yogurt with the lime juice until smooth.
  7. Add the cooked rice and the turkey mixture to the yogurt sauce and fold until everything is evenly coated.
  8. Spread the mixture in the baking dish and scatter the cheddar evenly over the top.
  9. Cover with foil and bake 15 minutes, then uncover and bake 10 minutes more until the cheddar is melted and golden at the edges.
  10. Rest 5 minutes, sprinkle with the cilantro and serve.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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