Ingredients
Method
- 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.
- Add diced onion and bell pepper to the skillet with the turkey. Cook for 3-4 minutes until vegetables start to soften.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- 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.
- Pour in chicken broth, drained diced tomatoes, paprika, oregano, salt, and pepper. Stir well to combine.
- 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.
- 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.
- 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.