This One-Pot Turkey Enchilada Rice is an easy weeknight meal made with ground turkey, enchilada sauce, beans, rice, jalapeños, and green chilies. Serve it with your favorite tortilla chips and toppings of your choice and some Easy Restaurant-Style Salsa.
This recipe is an easy-to-make crowd pleaser that comes together in under an hour. It’s a perfect busy weeknight or lazy weekend meal.
This has become a favorite in my home. What I love the most is that it’s prepared in one pot and it’s even better as leftovers.
In This Post
Ingredients You Will Need
- ground turkey - I used 93/7 turkey meat
- olive oil - I used olive because it has a smoke point of 405 and it what I had, however, you can also use avocado oil which has a higher smoke point of 520.
- onions
- garlic
- red enchilada sauce - You can use canned or make your own red enchilada sauce
- chicken stock
- rice - I used Basmati rice
- pinto beans
- pickled jalapenos
- chopped green chilies
- spices
- cilantro
Toppings To Serve with this Recipe
- chopped cilantro
- sliced avocado
- sour cream or plain greek yogurt
- shredded cheese
- tortilla chips
- lime wedges
- easy restaurant-style salsa
See recipe card for quantities.
How To Make this One-Pot Turkey Enchilada Rice and Beans Meal
- Brown turkey and add spices: Heat olive oil in a large pot over medium heat. When oil shimmers, add the ground turkey and sauté using the back of spoon to crumble the turkey as it cooks. When turkey is browned add the garlic, dried oregano, paprika, cumin, chili powder, and salt, and cook until fragrant, about 1 minute.
- Stir in enchilada sauce and stock: Add enchilada sauce and chicken stock to the pot, stir to combine, and bring to a boil. When it comes to a boil stir in rice. Cover with lid and turn heat to low, stirring occasionally. Continue to cook for 15 minutes.
- Add beans and green chilies: Add beans and chopped green chilies to the pot, stir and continue to cook for 5 minutes more.
- Stir in cilantro: Remove pot from the burner and stir in chopped fresh cilantro.
How To Serve
Spoon rice mixture onto a plate or bowl. Garnish with sour cream, sliced avocado, shredded cheese, and salsa. Serve with tortilla chips and a wedge of lime.
More Serving Options
Make it a wrap-Wrap rice mixture inside a large tortilla, garnish and serve as a burrito.
Make nachos-Layer tortilla chips on a sheet pan, top with rice mixture, sprinkle with cheese, and place in the oven at 375 degrees. When cheese is all melted remove it from the oven. Serve with toppings of your choice.
How To Store Leftovers
Store leftovers in the refrigerator in an airtight container. My absolute favorite storage containers are Zwilling Fresh Save Food Storage System (affiliate link).
FAQ
You can omit the ground turkey and use vegetable stock instead of chicken stock.
Most certainly, you can use black beans or another pinto bean of your choice.
One-Pot Turkey Enchilada Rice and Beans
This One-Pot Turkey Enchilada Rice is an easy weeknight meal made with ground turkey, enchilada sauce, beans, rice, jalapeños, and green chilies. Serve it with your favorite tortilla chips and toppings of your choice.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 8 Servings
- Category: One-Pot
- Cuisine: Mexican
Ingredients
2 tablespoons olive
1 lb. ground turkey
3 cloves garlic, minced
1 ½ teaspoon dried oregano
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 ½ teaspoon chili powder
½ teaspoon sea salt
2 cups enchilada sauce
2 cups chicken stock
⅔ cup Basmati rice
1 can 15 oz. pinto beans
1 can 4.5 oz chopped green chiles
½ cup chopped fresh cilantro
Toppings
chopped cilantro
sour cream
sliced avocado
black olives
shredded cheese
tortilla chips
lime wedge
salsa
Instructions
1. Brown turkey and add spices: Heat olive oil in a large pot over medium heat. When oil shimmers, add the ground turkey and sauté using the back of spoon to crumble the turkey as it cooks. When turkey is browned add the garlic, dried oregano, paprika, cumin, chili powder, and salt, and cook until fragrant, about 1 minute.
2. Stir in enchilada sauce and stock: Add enchilada sauce and chicken stock to the pot, stir to combine, and bring to a boil. When it comes to a boil stir in rice. Cover with lid and turn heat to low, stirring occasionally. Continue to cook for 15 minutes.
3. Add beans and green chilies: Add beans and chopped green chilies to the pot, stir and continue to cook for 5 minutes more.
4. Stir in cilantro: Remove the pot from the burner and stir in chopped fresh cilantro.
5. Serve: Spoon onto a plate or bowl, garnish with toppings of your choice and serve.
Equipment
OXO Good Grips Soft- Handled Garlic Press
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Zwilling Fresh Save Food Storage System
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STAUB Cast Iron Chistera, Grenadine
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Notes
- You can substitute ground chicken, beef or simply leave the meat out for the ground turkey.
- Vegetable stock can be used instead of chicken stock.
- Black beans can be substituted for the pink beans.
- Long grain rice can be used instead of basmati rice.
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