One Pan Healthy Turkey Beans and Rice
3 tablespoons canola oil
1 red onion, diced
2 jalapenos, seeded or not, minced
1 red bell pepper, diced
2 tablespoons garlic, minced
1 (14.5 oz) can petite cut diced tomatoes
1 pound ground turkey (or ground beef)
¾ teaspoon salt
½ teaspoon freshly ground black pepper
2 cups long-grain rice, uncooked
1 (16 oz) can kidney beans, drained
1 (15.5 oz) can cannellini beans, drained
1 (15 oz) can black beans, drained
1 (15 oz) can chili beans (not chili, but chili beans-undrained)
2 cups chicken stock
1½ cups water
1 packet chili seasoning mix-your favorite
½ teaspoon garlic powder
¼ teaspoon onion powder
½ teaspoon paprika
1 teaspoon chili powder
Garnish with sour cream, chopped tomatoes and sliced green onions, if desired.
In medium stockpot over medium heat, add oil, onion, jalapenos and red pepper, then sauté for 5 minutes. Stir in the garlic, tomatoes, ground turkey, salt and pepper. Cook until meat is done (165°F).
Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add all the beans, chicken stock, water and seasonings. Bring to a simmer, then cover and cook on low for 20 minutes (do not peek).
Fluff with a fork and garnish with fixings, if desired.