Some evenings, all I want is a meal that doesn’t ask for too much from me but still feels like I’m taking care of myself. This ground turkey and rice dinner does just that. The smell of garlic and onions sizzling in olive oil fills the kitchen, and I find myself pausing mid-scroll on my phone, just savoring that little moment. I remember once almost burning the garlic because I got distracted checking a text—classic me—but it still turned out delicious. The turkey browns, releasing its rich aroma, while the rice quietly cooks, soaking up the savory broth. It’s simple, yet comforting in a way that feels like home even if I’m eating solo.
Why You’ll Love It:
- It’s one-pan, making cleanup almost effortless — though that might mean stirring a bit more carefully to avoid sticking.
- Hearty and satisfying without feeling heavy; the peas add a subtle pop of color and freshness.
- Comforting flavors that aren’t fussy — sometimes straightforward is exactly what you want.
- Ready in about 35 minutes, perfect for evenings when time isn’t on your side.
Sometimes, I wonder if I should add more spices, but honestly, the blend here is just right for winding down. If you want to jazz it up, a squeeze of lemon or a sprinkle of fresh herbs might do the trick without complicating things.
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Ground Turkey and Rice Dinner
- Total Time: 35 minutes
- Yield: 4 1x
Description
A simple and hearty ground turkey and rice dinner, seasoned with garlic and onions, perfect for a quick and nutritious weeknight meal.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 pound ground turkey
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1/2 teaspoon paprika
1 cup long grain white rice
2 cups low sodium chicken broth
1 cup frozen peas, thawed
Instructions
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Add the ground turkey to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 6-8 minutes.
Season the turkey with salt, black pepper, dried oregano, and paprika. Stir to combine.
Add the rice to the skillet and stir to coat it with the turkey mixture.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover the skillet, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
Stir in the thawed peas and cook for an additional 2 minutes until heated through.
Remove from heat and let sit covered for 5 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Kitchen Notes: This recipe calls for just a good skillet and a lid, so nothing fancy needed. I usually serve it with a simple side salad or even some crusty bread if I’m feeling extra. For variations, you could swap peas for other veggies, maybe some chopped bell peppers or corn — I haven’t tested all these, but they seem like they’d work. If you like a bit more kick, a dash of chili flakes could be fun, but the paprika and oregano keep it cozy. Also, leftover versions reheat well, making it a handy choice for meals ahead.
FAQ:
Can I use brown rice instead of white? You can, but expect a longer cooking time and maybe a bit more liquid; it might need some adjusting.
Is ground turkey necessary? No, you could use ground chicken or even a plant-based substitute if you prefer.
Can I freeze leftovers? It’s best fresh or refrigerated for a few days; freezing might change the texture of the rice.
When you’re ready for a meal that’s quick, cozy, and just right for those busy nights, give this ground turkey and rice dinner a try. It’s the kind of simple comfort food that invites you back to your kitchen, again and again.