Cal Smart Southwest Turkey Skillet
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Cal Smart Southwest Turkey Skillet

Cal Smart Southwest Turkey Skillet

with Charred Corn Wild Rice and Pico de Gallo

This glorious Southwest-inspired skillet takes things to the next level with a bed of smoky, charred corn tossed with a wild rice medley and topped with spiced turkey. Hot peppers offer a mild heat that's tempered by pico de gallo!

Calorie Smart
Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
Cooking Time6 minutes


serving amount

250 g

Ground Turkey

1 tbsp

Tex-Mex Paste

(Contains Mustard May contain Fish, Milk, Sesame, Soy, Sulphites, Wheat, Crustaceans, Egg)

½ cup

Wild Rice Medley

113 g

Corn Kernels

7 g


1 unit(s)

Chicken Broth Concentrate

1 unit(s)


1 tbsp

Southwest Spice Blend

(May contain Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

1 unit(s)

Hot Pepper

1 unit(s)


1 unit(s)

Red Onion

Not included in your delivery

0.13 tsp


1.5 tbsp

Unsalted Butter*

0.13 tsp



Nutrition Values

Calories630 kcal
Fat22 g
Saturated Fat9 g
Carbohydrate77 g
Sugar11 g
Dietary Fiber8 g
Protein33 g
Cholesterol130 mg
Sodium930 mg
Trans Fat0.5 g
Potassium1200 mg
Calcium175 mg
Iron3.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan
Medium Bowl


Cook wild rice
  • Stir together broth concentrate, wild rice medley, 1 cup (2 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat.
  • Once boiling, reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 18-20 min.
  • Remove from heat. Set aside, still covered.
Char corn
  • Meanwhile, heat a large non-stick pan over medium-high heat.
  • While the pan heats, pat corn dry with paper towels.
  • When hot, add corn to the dry pan.
  • Cook, stirring occasionally, until dark brown in spots, 4-5 min.
  • Transfer charred corn to a plate.
Prep and make pico de gallo
  • Meanwhile, core, then cut hot pepper into 1/2-inch pieces, removing seeds for less heat. (TIP: We suggest using gloves when prepping hot peppers!)
  • Peel, then cut onion into 1/2-inch pieces, then finely chop 1/2 tbsp (1 tbsp).
  • Roughly chop cilantro.
  • Cut tomato into 1/4-inch pieces.
  • Zest, then juice half the lime. Cut remaining lime into wedges.
  • Add finely chopped onions, tomatoes, lime juice, 1/4 tsp (1/2 tsp) lime zest and half the cilantro to a medium bowl. Toss to combine.
Cook turkey and veggies
  • Return the same pan (from step 2) to medium-high. When hot, add 1 tbsp (2 tbsp) butter. Swirl until melted.
  • Add turkey and remaining onions. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min.** 
  • Add hot pepper, then season with salt
  • and pepper. Cook, stirring occasionally, until tender-crisp, 3-4 min.
Finish turkey
  • Add Tex-Mex paste and Southwest Spice Blend to the pan with turkey and veggies.
  • Cook, stirring often, until fragrant, 30 sec.
  • Add 1/2 cup (2/3 cup) water.
  • Cook, stirring often, until sauce thickens slightly, 1-2 min. Season with salt and pepper.
Finish and serve
  • Add charred corn, remaining cilantro and 1/2 tbsp (1 tbsp) butter to the pot with wild rice.
  • Season with salt and pepper, then fluff with a fork until butter melts.
  • Divide charred corn wild rice between plates.
  • Top with turkey mixture, then pico de gallo.
  • Squeeze a lime wedge over top, if desired. 
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