Rice, leftover turkey, vegetables and cheese in an easy to prepare skillet meal.

Tex-Mex Turkey Rice Skillet

2 tablespoons vegetable oil - divided use
1 cup uncooked long grain white rice
1 cup medium or hot chunky salsa
1 (14.5-ounce) can chicken broth
2 cups chopped zucchini
1/2 cup chopped onion
1 cup frozen whole kernel corn
1 1/2 cups chopped cooked Butterball® Turkey
1 cup (4 ounces) shredded Mexican-style cheese

1. Heat 1 tablespoon of the oil in large skillet on medium heat. Add rice; cook and stir until rice turns light golden brown, about 3 minutes. Stir in salsa and broth. Cover skillet, reduce heat to low. Simmer 15 minutes or until rice is tender.
2. Heat remaining 1 tablespoon oil in a second skillet on medium-high heat. Add zucchini and onion. Cook and stir 5 minutes or until vegetables just start to brown on edges. Add corn after 3 minutes. Add turkey to vegetables; keep warm until rice is done.
3. Stir vegetables and turkey into rice mixture. Continue heating 2 minutes or until turkey is hot.
4. Sprinkle with cheese, cover. Remove from heat and let stand 5 minutes.

Makes 4 servings.

Tips:

• Serve with a crisp green salad.
• Garnish skillet with chopped cilantro, if desired.

Recipe and photograph provided courtesy of Butterball, LLC.