Mexican Rice Casserole

Makes 8 servings
302 calories; 9g fat; 32g carb; 24g protein

Ingredients:
1-1/2 Lb. extra lean ground turkey
3 cups brown rice, cooked
2 Tbs. avocado oil
2 clove garlic, minced
2 cups onion, diced
2 cups red bell pepper, diced
2 cups zucchini, diced
2 cups sweet corn kernels, frozen
4 cups diced tomatoes, drained
2 tsp. chili powder
2 tsp. cumin
Himalayan pink salt
Black pepper
Toppings per serving:
1 Tbs. cheddar cheese, shredded
1 Tbs. non-fat, plain Greek yogurt
½ lime, juice of
Cilantro, chopped
1. Heat a skillet to medium/high heat. Spray with zero-calorie spray. Add ground turkey and seasonings. Stirring constantly, cook until turkey is brown and fully cooked through. Transfer to a plate.

2. Add avocado oil to the skillet. Add bell peppers, onions and garlic. Cook for 2-3 minutes then add zucchini and corn. Stir and cook until heated through.
3. Add turkey back to the skillet along with cooked rice, diced tomatoes, salt and pepper to taste. Cook until heated through. Top each bowl with cheese, Greek yogurt, cilantro and lime juice.