Description
This 30-minute Ground Turkey and Rice Skillet is the answer to your weeknight dinner struggles. Protein-packed, flavor-loaded, and made in just one pan!
Ingredients
Scale
- 1 lb (454g) lean ground turkey
- 1 cup (185g) long-grain white rice, uncooked
- 2 cups (480ml) low-sodium chicken broth
- 1 medium yellow onion, finely diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
- 1 cup (250g) frozen peas (optional)
- 1 tablespoon tomato paste
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add ground turkey, breaking it into small pieces. Cook for 5-7 minutes until browned and no longer pink, seasoning with half the salt and pepper.
- Reduce heat to medium and add diced onions. Cook for 2-3 minutes until translucent, then add bell peppers and cook for 2 more minutes.
- Stir in minced garlic, tomato paste, oregano, cumin, and smoked paprika. Cook for 60 seconds until fragrant.
- Add the rinsed rice and stir to coat with the spice mixture. Toast for 1 minute.
- Pour in chicken broth and remaining salt and pepper. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes.
- If using peas, add them during the last 5 minutes of cooking.
- Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, garnish with fresh parsley, and serve hot.