Cheesy Turkey Enchilada Rice Skillet with Charred Zucchini

Make it

Instructions

1. 01

   Wash, dry, and prepare the produce

   Set a large, deep oven-safe skillet, a chef’s knife, a cutting board, a can opener, measuring spoons, and a fine grater on the work surface. Wash and thoroughly dry 2 zucchini, 1 yellow onion, 1 lime, 15 g fresh cilantro, and 2 scallions. Trim the zucchini and cut it into 1 cm half-moons; peel and finely chop the onion; zest and halve the lime; chop the cilantro; and thinly slice the scallions, keeping the white and green portions together. Drain and rinse 425 g canned black beans in a colander, and drain 150 g canned corn well. Measure the remaining ingredients before turning on the heat. | Why: Dry vegetables sear instead of steam, and completing the prep first keeps the one-pan cooking orderly.

2. 02

   Char the zucchini

   Place the skillet over medium-high heat and add 1 tbsp olive oil. When the oil shimmers, add the prepared zucchini in one layer. Cook for 3 minutes without moving, then stir and cook for 2 to 3 minutes more, until browned at the edges and just tender but not soft. Transfer the zucchini to a plate and reduce the heat to medium. | Why: Brief high-heat cooking gives the zucchini a toasted edge while preserving enough texture for the final simmer.

3. 03

   Brown and season the turkey

   Add 1 tbsp olive oil to the skillet, followed by 450 g ground turkey and 1 yellow onion. Break the turkey into small crumbles and cook for 5 to 6 minutes, stirring occasionally, until no pink remains and the onion is translucent. Stir in 3 garlic cloves, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Cook for 60 seconds, until fragrant. Stir in 2 tbsp tomato paste and cook for 1 minute, until it darkens slightly and coats the turkey. | Why: Browning builds savory flavor, while blooming the spices and tomato paste in the fat makes the sauce taste rounded rather than raw.

4. 04

   Simmer the rice and beans

   Pour in 400 g crushed tomatoes and 480 ml low-sodium chicken broth, scraping up any browned bits. Stir in 200 g long-grain white rice, 425 g canned black beans, and 150 g canned corn. Bring the mixture to a steady simmer over medium heat, then cover the skillet tightly. Reduce the heat to low and cook for 18 minutes. Do not stir during cooking. Remove the lid; the rice should be tender, the liquid absorbed, and the surface gently steaming. If the rice is still firm, cover and cook for 3 to 5 minutes more. | Why: A covered low simmer lets the rice absorb the seasoned tomato broth evenly without scorching the bottom.

5. 05

   Melt the cheese and finish the skillet

   Heat the oven to 220°C / 425°F. Arrange the reserved zucchini over the rice mixture and sprinkle evenly with 120 g shredded sharp cheddar. Transfer the uncovered oven-safe skillet to the oven and bake for 5 to 7 minutes, until the cheese is fully melted and bubbling at the edges. Remove the skillet with oven mitts and let it rest for 5 minutes. While it rests, stir together 120 g sour cream, 1 lime, and 1 tbsp water in a small bowl until smooth. Taste the skillet and add 1/4 tsp kosher salt only if needed. Spoon the lime crema over each portion and finish with the prepared cilantro and scallions. | Why: A short hot bake creates a cohesive cheesy top, while resting firms the rice and the cool crema balances the smoky filling.