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Easy Turkey And Rice Skillet Recipe – One-Pan Kosher Dinner

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✓ Pesach-friendly if your family eats kitniyot. Look for a Pesach hechsher on: broth, paprika. Pesach recipes and menu planner

Meat (Fleishig)

A turkey and rice skillet cooks everything in one pan: ground turkey browned with onion, garlic and bell pepper, then simmered with rice, broth, tomatoes, paprika and oregano until tender. Peas and parsley go in at the end.

Why It Works

Browning the turkey first builds flavor that the rice absorbs as it simmers. Toast the rice briefly in the pan before adding the liquid so the grains stay separate. Cover and cook gently without lifting the lid until the liquid is absorbed. A bay leaf in the pot adds extra flavor; remove it before serving.

Kosher Notes

This is a meat (fleishig) recipe. Use kosher chicken broth. Ground chicken works in place of turkey.

Leftovers

Leftovers keep for 3 days and reheat well in the microwave.

Easy Turkey And Rice Skillet Recipe – One-Pan Kosher Dinner
This one-pan turkey and rice skillet delivers tender ground turkey, perfectly cooked rice, and vegetables in under 30 minutes with minimal cleanup required.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs ground turkey
  • 2 tbsp olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 medium bell pepper any color, diced
  • 1.5 cups long-grain white rice uncooked
  • 3 cups chicken broth kosher
  • 1 can diced tomatoes 14.5 oz, drained
  • 1 tsp paprika
  • 1 tsp dried oregano
  • 1 tsp kosher salt or to taste
  • 1/2 tsp black pepper
  • 1 cup frozen peas
  • 1/4 cup fresh parsley chopped, for garnish

What I use for this recipe

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Method
 

  1. Heat olive oil in a large skillet or wide saucepan over medium-high heat. Add ground turkey and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes.
  2. Add diced onion and bell pepper to the skillet with the turkey. Cook for 3-4 minutes until vegetables start to soften.
  3. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Add rice to the skillet and stir to combine with the turkey and vegetables. Cook for 2 minutes, stirring frequently, to lightly toast the rice.
  5. Pour in chicken broth, drained diced tomatoes, paprika, oregano, salt, and pepper. Stir well to combine.
  6. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
  7. Remove from heat and stir in frozen peas. Let stand covered for 5 minutes to allow peas to heat through and rice to finish absorbing liquid.
  8. Taste and adjust seasoning with additional salt and pepper if needed. Garnish with fresh parsley before serving.

Notes

Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the microwave. You can substitute ground chicken for the turkey if preferred. For extra flavor, add a bay leaf while the rice simmers, removing it before serving.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 12g 15%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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