Tex-Mex Turkey Rice Skillet

Ingredients:

• 2 tablespoons vegetable oil (divided)
• 1 cup uncooked long-grain white rice
• 1 cup medium or hot chunky salsa
• 1 (14.5 ounce) can chicken broth
• 2 cups zucchini (chopped)
• ½ cup onion (chopped)
• 1 cup frozen whole kernel corn
• 1½ cups leftover cooked turkey (chopped)
• 1 cup Mexican-style cheese (shredded)

Directions

Heat 1 tablespoon oil in large skillet over medium heat. Add rice; cook and stir until rice turns light golden brown, about 3 minutes. Stir in salsa and broth. Cover and reduce heat to low. Simmer 15 minutes or until rice is tender.

Heat remaining oil in a second skillet over medium-high heat. Add zucchini and onion. Cook and stir 5 minutes or until vegetables just start to brown on edges. Add corn after 3 minutes. Add turkey to vegetables; keep warm until rice is done.

Stir vegetables and turkey into rice mixture. Continue heating 2 minutes or until turkey is hot. Sprinkle with cheese and cover. Remove from heat and let stand 5 minutes.