Scorpion Skillet Supper
Ingredients:
- 1 pound lean ground turkey
- 1 can (16 ounces) chili beans, undrained
- 1-1/2 cups cooked brown rice
- 1 cup Cajohn Trinidad Scorpion Salsa
- 1 tablespoon vinegar
- 2 to 3 teaspoons Dave’s Ancho Powder
- 1 teaspoon sugar
- 1 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/4 cup shredded reduced-fat cheddar cheese, optional
Instructions:
In a skillet coated with cooking spray, brown turkey over medium heat; drain if necessary. Add chili beans, rice, Cajohn Trinidad Scorpion Salsa, vinegar and seasonings; mix well. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Sprinkle with cheese if desired. Yield: 5 servings.
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