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Easy Turkey And Rice Skillet Recipe - One-Pan Kosher Dinner - American recipe
There's something so satisfying about a meal that comes together in one pan with minimal fuss. This turkey and rice skillet became my go-to weeknight dinner after I realized I could get tender rice, perfectly seasoned ground turkey, and vegetables all cooking together without making a mess of my kitchen. I started making this dish when I was looking for ways to use up leftover turkey after holidays, but it works just as well with fresh ground turkey from the grocery store. The key is browning the turkey first to build flavor, then adding the rice and liquid so everything simmers together. The rice absorbs all those savory drippings while it cooks. What makes this version work so well is the order of operations. You brown the turkey, add aromatics like onion and garlic, then stir in the rice to toast it briefly before adding the broth. This prevents the rice from getting mushy and gives it a better texture. I've tried shortcuts where I just dump everything in at once, and it never tastes as good. This skillet is perfect for busy weeknights when you want something hearty but don't want to spend an hour in the kitchen. It pairs beautifully with a simple green salad or some steamed vegetables. I often make a double batch because the leftovers reheat perfectly for lunch the next day.
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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

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.