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Chicken Mexican Rice Casserole

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Level: Easy

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Description

This one-pot chicken Mexican rice casserole uses sweet potato for extra creaminess! It’s a healthy, gluten-free, 8-ingredient dinner for busy weeknights that is only 330 calories!

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 pound Extra Lean Ground Turkey Or Chicken
  • 2-½ cups Reduced Sodium Chicken Broth
  • 1 cup Brown Rice
  • 1 cup Mashed Sweet Potato (from A Medium Baked Potato)
  • ¾ cups Salsa Of Choice
  • Pinch Of Salt And Pepper
  • 4 cups Fresh Spinach, Roughly Chopped
  • ½ cups Reduced Fat Mexican Cheese Blend
  • Cilantro For Garnish

Preparation

Heat olive oil on medium heat in a large, oven-safe skillet. Add turkey and cook, breaking into small pieces, until golden brown, about 5 minutes.

Stir in chicken broth, rice, sweet potato, salsa, salt and pepper until well combined. Turn the heat to high and bring the mixture to a boil. Once boiling, boil for 2 minutes.

Reduce the heat to low, cover the skillet and cook until the water is absorbed and rice is tender, about 1 hour.

Stir in spinach, cover and cook until wilted, about 2 minutes. Sprinkle cheese on top, cover, and cook and additional 1–2 minutes until melted. Garnish with cilantro and devour.

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