Skillet Turkey and Rice with Tomato and Herbs
Ingredients
- 1 poundground turkey
- 1½ cupslong-grain white rice
- 3 cupschicken broth
- 1 14.5 oz cancanned diced tomatoes
- ·yellow onion
- ·garlic
- 2 tablespoonsolive oil
- 1 teaspoondried oregano
- ½ teaspoondried thyme
- ·salt
- ·black pepper
- 1bay leaf
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
Method
- 01
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
- 02
Add ground turkey and cook for 5 to 7 minutes, breaking it apart as it browns, until no pink remains. Drain excess fat if needed.
- 03
Stir in the rice and cook for 2 minutes, stirring often, until slightly toasted.
- 04
Pour in chicken broth and diced tomatoes (with their juice). Add the bay leaf, oregano, and thyme. Stir well.
- 05
Bring to a simmer, then reduce heat to low, cover, and cook for 18 to 20 minutes, until rice is tender and liquid is absorbed.
- 06
Remove from heat, discard bay leaf, taste, and adjust salt and pepper as needed. Let sit 2 minutes before serving.
Spice Tips
For warmth and depth, add 1/2 teaspoon smoked paprika with the herbs. For gentle heat, stir in a pinch of red pepper flakes. Fresh parsley or basil stirred in after cooking brightens the finish.
Stir in the diced onion and minced garlic with the turkey in step 2 for a softer, more integrated texture. Leftovers keep well in the fridge for up to 3 days and reheat gently on the stove with a splash of broth.