Recipe courtesy of Del Monte

Spicy Chili-Turkey Rice

  • Total: 1 hr 10 min
  • Prep: 15 min
  • Inactive: 10 min
  • Cook: 45 min
  • Yield: 6 Servings
Save Recipe


1 tablespoon butter

1 medium onion, chopped

1 fresh serrano chili pepper, seeded and finely chopped

3 cups cooked brown or white rice

1½ cups chopped cooked turkey breast

1 can (15.25 ounces) Del Monte® Fiesta® Corn or Del Monte® Southwest Corn with Poblano and Red Peppers, drained 

2 cans (8 ounces each) Del Monte® Tomato Sauce

2 teaspoons chili powder

1/4 teaspoons cayenne pepper

1/2 cup shredded Monterey Jack or Cheddar cheese

6 cups shredded iceberg lettuce

1 medium green bell pepper, chopped

1 avocado, chopped

2/3 cup bite-sized strips jicama

Lime wedges, optional


  1. Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Add onion and serrano pepper. Cook and stir 4 to 5 minutes or until tender. Combine onion mixture, rice, turkey, corn, tomato sauce, chili powder, and cayenne pepper in a large bowl. Transfer to a greased 2-quart casserole. Cover and bake 40 minutes. Sprinkle with cheese. Bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving. Serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges, if desired.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.