Ingredients
- 1 lb. (450g) ground turkey
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 cup long grain white rice, uncooked
- 2 1/4 cups low-sodium chicken or turkey broth
- 1 cup diced tomatoes (canned or fresh, with juice)
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 cup frozen peas or corn (optional)
- 1/2 cup shredded cheese (cheddar, Monterey Jack, or mozzarella — optional)
- Fresh parsley or green onion, for garnish
Instructions
- 1. Sauté Aromatics & Turkey:
Heat olive oil in a large skillet over medium heat.
Add onion and cook until softened, about 3 minutes.
Add garlic and cook 30 seconds more.
Add ground turkey, season lightly with salt and pepper, and cook until no longer pink, breaking it up as it cooks (about 5–6 minutes).2. Add Vegetables & Seasoning:
Stir in diced bell pepper, paprika, oregano, rice, and tomatoes (with juice). Mix well.3. Simmer the Rice:
Pour in broth and stir to combine. Bring to a gentle boil, then reduce heat to low.
Cover and simmer for 18–20 minutes, or until the rice is tender and liquid is absorbed.4. Add Final Touches:
Stir in peas or corn (if using) and sprinkle in the cheese. Cover for a few minutes until melted and heated through.5. Garnish & Serve:
Top with chopped parsley or green onions. Serve hot with a side salad or crusty bread if desired.Variations
Tex-Mex Style: Add 1 tsp chili powder, ½ tsp cumin, black beans, and top with avocado and lime.
Creamy Version: Stir in ¼ cup cream cheese or sour cream at the end for a richer texture.
Low-carb swap: Replace rice with riced cauliflower (just reduce broth to ¾ cup and cook only 5–6 minutes after adding).
- Category: entrees, turkey, one pot, recipes