Chicken Mexican Rice Casserole

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.