Ground Turkey And Rice Recipe (Easy, Healthy & Totally Weeknight-Friendly)
A hearty, healthy one-pan ground turkey and rice skillet made on the stovetop with lean turkey, veggies, and fluffy rice. Comforting enough for Sunday dinner, simple and light enough for a busy weeknight—and great for meal prep.
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 pound lean ground turkey about 93% lean
- 1 medium yellow onion finely diced (about 1 cup)
- 3 cloves garlic minced
- 1 medium red bell pepper diced (any color bell pepper works)
- 1 medium carrot peeled and diced
- 1 cup frozen peas no need to thaw
- 1 cup long-grain white rice uncooked
- 2 1/4 cups low-sodium chicken broth or turkey or vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon kosher salt more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika regular paprika also works
- 1 teaspoon dried Italian seasoning or a mix of dried oregano and basil
- 1/2 teaspoon onion powder
- 1/4 teaspoon crushed red pepper flakes optional, for heat
- 1/2 cup shredded cheddar or Monterey Jack cheese optional, for topping
- 2 tablespoons fresh parsley or cilantro chopped, for garnish
- 1/2 lemon juiced, optional
Instructions
- Heat the olive oil in a large, deep skillet or sauté pan over medium-high heat. Add the ground turkey and break it up with a wooden spoon. Cook for 5–7 minutes, stirring occasionally, until no longer pink and lightly browned on the edges.1 tablespoon olive oil, 1 pound lean ground turkey
- Stir in the diced onion, minced garlic, bell pepper, and carrot. Cook for 4–5 minutes, stirring frequently, until the onion is soft and translucent and the veggies start to soften. If anything sticks to the pan, add a tablespoon of broth and scrape up the browned bits.1 medium yellow onion, 3 cloves garlic, 1 medium red bell pepper, 1 medium carrot, 2 1/4 cups low-sodium chicken broth
- Sprinkle in the kosher salt, black pepper, smoked paprika, Italian seasoning, onion powder, and crushed red pepper flakes if using. Stir well so the turkey and vegetables are evenly coated. Taste and adjust the seasoning lightly, keeping in mind flavors will deepen as it cooks with the rice.1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon smoked paprika, 1 teaspoon dried Italian seasoning, 1/2 teaspoon onion powder, 1/4 teaspoon crushed red pepper flakes
- Add the uncooked long-grain white rice to the skillet. Stir to combine and cook for 1–2 minutes, letting the rice toast lightly until it smells slightly nutty. This helps keep the grains fluffy.1 cup long-grain white rice
- In a small bowl or large measuring cup, whisk the tomato paste into the chicken broth until dissolved. Pour the mixture into the skillet and stir well, making sure the rice is submerged and evenly distributed.2 1/4 cups low-sodium chicken broth, 1 tablespoon tomato paste
- Bring the skillet to a gentle boil, then immediately reduce the heat to low. Cover with a tight-fitting lid and simmer for 18–20 minutes without lifting the lid, allowing the rice to cook evenly in the trapped steam.
- After about 18 minutes, quickly lift the lid and stir in the frozen peas. Check the rice; it should be tender and most of the liquid absorbed. If the rice is still firm and the skillet looks dry, add 2–4 tablespoons of broth or water, cover, and cook for another 3–5 minutes.1 cup frozen peas, 2 1/4 cups low-sodium chicken broth
- Turn off the heat. If using cheese, sprinkle it evenly over the top, cover, and let sit for 3–5 minutes so the residual heat melts it. Squeeze the lemon juice over the skillet and gently fluff the mixture with a fork or large spoon.1/2 cup shredded cheddar or Monterey Jack cheese, 1/2 lemon
- Sprinkle with chopped fresh parsley or cilantro. Taste and adjust salt, pepper, or lemon juice as needed. Serve hot straight from the skillet.2 tablespoons fresh parsley or cilantro
Notes
Storage: Cool to room temperature, then refrigerate in an airtight container for up to 4 days, or freeze for 2–3 months. Reheat gently on the stovetop or in the microwave with a splash of broth or water to keep the rice from drying out.
Variations: For Mexican-style, swap Italian seasoning for cumin and chili powder, use black beans and corn instead of peas and carrot, and top with cheddar, cilantro, and a dollop of Greek yogurt or sour cream. For Greek-inspired, use oregano, garlic, and lemon zest; stir in spinach and cherry tomatoes and finish with feta. For brown rice, use 2 3/4–3 cups broth and simmer 35–40 minutes, adding more liquid if needed.
Tips: Use a wide skillet so the rice cooks evenly, avoid lifting the lid while the rice simmers, and finish with a squeeze of lemon to brighten the flavors.
Variations: For Mexican-style, swap Italian seasoning for cumin and chili powder, use black beans and corn instead of peas and carrot, and top with cheddar, cilantro, and a dollop of Greek yogurt or sour cream. For Greek-inspired, use oregano, garlic, and lemon zest; stir in spinach and cherry tomatoes and finish with feta. For brown rice, use 2 3/4–3 cups broth and simmer 35–40 minutes, adding more liquid if needed.
Tips: Use a wide skillet so the rice cooks evenly, avoid lifting the lid while the rice simmers, and finish with a squeeze of lemon to brighten the flavors.
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