1 1/3 cups cooked turkey (or chicken), cubed or shredded
1/2 cup roasted sweet potatoes, cubed (optional)
1 (14.5 ounce) can fire-roasted diced tomatoes
*1 (5 ounce) package of Sorghum, Quinoa and Brown Rice Sides (Southwest) from Hodgson Mill
1 1/2 cups water
2 cups shredded Cheddar cheese
1/2 shredded Monterey Jack cheese (optional)
fresh cilantro, green onions, tortilla chips, sliced black olives and jalapenos
Preheat oven to 400 F.
In a large cast-iron (or oven-safe) skillet over medium heat, heat oil and saute onions and cook for about 2 minutes, until fragrant and softened. Add bell peppers and corn and cook for another 2 minutes. Add the cumin, chili powder, salt and pepper, turkey, sweet potatoes and entire can of tomatoes. Pour in the *Sorghum, Quinoa and Brown Rice Sides package. Slowly stir in 1 1/2 cups of water and bring to a boil. Mix in one cup of cheddar cheese then sprinkle on the remaining one cup on top.
Place the skillet in the preheated oven and cook for about *30-35 minutes until the quinoa/rice is cooked. Sprinkle on remaining Monterey cheese and serve warm with diced green onions, cilantro, tortilla chips, jalapeno slices and black olives if desired.
*You can use precooked quinoa/rice made on the stovetop if preferred. Just leave out the water from the skillet and reduce the cooking time in the oven to 20 minutes instead.