Recipe courtesy of Del Monte

Spicy Chili-Turkey Rice

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