Ground Turkey And Rice Recipe (Easy, Cozy, and On the Table Fast)
A cozy one-pan dinner with lean ground turkey, tender rice, and veggies—simple, healthy, flexible, and ready in about 35–45 minutes.
Ingredients
- 1 pound lean ground turkey about 450 g; 93% lean recommended
- 1 tablespoon olive oil or avocado oil
- 1 small yellow onion finely diced, about 1 cup
- 3 cloves garlic minced
- 1 red bell pepper diced; any color works
- 1 medium carrot finely diced
- 1 cup long-grain white rice about 190 g; rinsed; jasmine or basmati work well
- 2 1/4 cups low-sodium chicken broth about 530 ml; turkey or vegetable broth also work
- 1 cup frozen peas or mixed vegetables about 140 g; no need to thaw
- 1 teaspoon kosher salt plus more to taste; use 3/4 teaspoon if using table salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika or regular paprika
- 1 teaspoon Italian seasoning or a mix of dried basil, oregano, and thyme
- 1/2 teaspoon ground cumin optional
- 1 tablespoon tomato paste
- 1/4 cup Parmesan cheese about 30 g; shredded, optional
- 2 tablespoons fresh parsley or green onions chopped, for garnish
- lemon juice optional squeeze over the finished dish
Instructions
- Heat the olive oil in a large, deep skillet or wide Dutch oven over medium heat. Add the diced onion, carrot, and bell pepper. Cook, stirring occasionally, for 5–6 minutes, until the vegetables soften and the onion turns translucent. If the veggies start to brown too quickly, lower the heat slightly.1 tablespoon olive oil, 1 small yellow onion, 1 red bell pepper, 1 medium carrot
- Stir in the minced garlic and tomato paste. Cook for 1 minute, stirring constantly, until the garlic is fragrant and the tomato paste deepens in color.3 cloves garlic, 1 tablespoon tomato paste
- Push the veggies to the edges of the pan and add the ground turkey to the center. Break it up with a wooden spoon or spatula. Season with the salt, black pepper, smoked paprika, Italian seasoning, and cumin. Cook for 5–7 minutes, stirring often, until the turkey is cooked through and no pink remains. Don’t worry if some browned bits stick to the bottom of the pan.1 pound lean ground turkey, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon Italian seasoning, 1/2 teaspoon ground cumin
- Add the rinsed rice to the skillet and stir well so every grain is coated in the turkey and vegetable mixture. Toast the rice over medium heat for 1–2 minutes, stirring frequently.1 cup long-grain white rice
- Pour in the chicken broth, scraping the bottom of the pan with your spoon to loosen any browned bits. Stir well and bring the mixture to a gentle boil over medium-high heat. Once bubbling, reduce the heat to low, cover with a tight-fitting lid, and simmer for 15–18 minutes, or until most of the liquid is absorbed and the rice is tender. Avoid lifting the lid frequently so the rice steams properly.2 1/4 cups low-sodium chicken broth
- When the rice is just about done and you still see a little moisture, quickly stir in the frozen peas or mixed vegetables. Cover again and cook on low heat for another 3–5 minutes. Turn off the heat and let the skillet stand, covered, for 5 minutes to allow the rice to finish steaming.1 cup frozen peas or mixed vegetables
- Remove the lid and fluff the turkey and rice mixture with a fork. Stir in the Parmesan cheese, chopped parsley or green onions, and a small squeeze of lemon juice if using. Taste and adjust seasoning with additional salt, pepper, or paprika as desired. Spoon into bowls and serve warm.1/4 cup Parmesan cheese, 2 tablespoons fresh parsley or green onions, lemon juice
Notes
Yield: about 4 generous servings (or 5 lighter ones). For brown rice, use the same amount of rice, increase broth to about 2 3/4 cups, and simmer covered for 35–40 minutes, adding a splash more broth if needed. For a cheesier, casserole-style version, stir in 1 cup shredded cheddar or Monterey Jack at the end and let it melt. Leftovers store well in the refrigerator for 3–4 days and can be frozen up to 3 months. Reheat with a splash of broth or water to loosen the rice. Very lean (99%) ground turkey may need an extra teaspoon of oil or a bit of cheese or Greek yogurt stirred in at the end for added moisture.
Nutrition
Calories: 400kcal
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