Southwestern Turkey, Rice, and Potato Skillet Bake

Heat the oven to 190°C. Choose a heavy, oven-safe skillet or sauté pan (about 30 cm) with a lid, or prepare a 3 l baking dish with foil for covering. Gather and measure: ground turkey (700 g), bacon (150 g), potato (500 g), canned tomatoes (800 g), corn (300 g), rice (250 g), water (650 ml), jalapeño (1 piece), eggs (2 pieces), cheese (200 g), bread (100 g), sour cream (150 g), kosher salt (2 tsp), black pepper (1 tsp), cumin (2 tsp), smoked paprika (2 tsp), oregano (1 tsp), garlic powder (1 tsp).

Place bacon (150 g) in the cold skillet and set over medium heat. Cook, stirring occasionally, until the fat is rendered and the bacon is crisp, 6–8 minutes. Transfer the bacon to a plate, leaving the rendered fat in the skillet.

Add ground turkey (700 g) to the bacon fat and raise heat to medium-high. Season with kosher salt (1 tsp) and black pepper (1/2 tsp). Cook 6–8 minutes, breaking it up with a wooden spoon, until the turkey is no longer pink and develops light browning. Sprinkle in cumin (2 tsp), smoked paprika (2 tsp), oregano (1 tsp), and garlic powder (1 tsp) and cook 30–60 seconds, stirring constantly, to bloom the spices.

Stir in minced jalapeño (1 piece) and cook 1 minute. Add rinsed rice (250 g) and stir 2 minutes so the grains are coated in the seasoned fat and lightly toasted.

Pour in canned tomatoes (800 g) with their juices and water (650 ml), scraping the bottom of the skillet to release any browned bits. Stir in potatoes (500 g) and corn (300 g). Season with remaining kosher salt (1 tsp) and remaining black pepper (1/2 tsp). Bring to a gentle simmer over medium heat, stirring once, then remove from heat.

Cover the skillet with a lid (or transfer to a 3 l baking dish and cover tightly with foil). Bake at 190°C for 35 minutes, then carefully uncover and stir from the bottom to redistribute rice (250 g) and potatoes (500 g). Cover again and bake 10 minutes more, or until the rice is tender and the potatoes are fully cooked.

In a bowl, whisk eggs (2 pieces) with shredded cheese (150 g). Remove the skillet from the oven. Let the mixture stand 3 minutes to reduce bubbling, then stir in the egg-cheese mixture thoroughly so it sets gently throughout the hot rice and tomato base. Sprinkle remaining cheese (50 g) over the top. Tear bread (100 g) into small pieces and scatter over the cheese for a rustic topping.

Return the uncovered skillet to the oven and bake 8–10 minutes until the cheese is melted and the bread is toasted. For deeper color, broil 1–2 minutes while watching closely. Rest 10 minutes, then top each portion with crisp bacon (150 g total) and serve with sour cream (150 g) on the side or dolloped on top.