Turkey & Rice Skillet 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
- ½ teaspoondried oregano
- ¼ teaspoondried thyme
- ·salt
- ·black pepper
- ·parmesan cheese (optional, for serving)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 2 cloves garlic.
Method
- 01
Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until no pink remains, about 5–7 minutes. Drain excess fat if needed.
- 02
Stir in the diced onion and garlic, and cook for 2 minutes until softened and fragrant.
- 03
Add the rice and stir constantly for 1 minute to lightly toast it.
- 04
Pour in the chicken broth, canned tomatoes with their juice, oregano, and thyme. Stir well to combine.
- 05
Bring to a simmer, then reduce heat to low, cover with a lid, and cook for 18–20 minutes until the rice is tender and liquid is absorbed.
- 06
Remove from heat. Let stand covered for 2 minutes, then fluff with a fork. Season with salt and pepper to taste. Serve with grated parmesan if desired.
Spice Tips
For warmth, add 1/4 teaspoon cayenne pepper or a pinch of red pepper flakes when you add the herbs. A squeeze of fresh lemon juice at the end brightens the dish. If you like heat, stir in sliced jalapeño with the onion.