Turkey and Rice Skillet with Mushrooms
Ingredients
- 1 poundground turkey
- 1½ cupslong-grain white rice
- 8 ouncesmushrooms
- 1yellow onion
- 3 clovesgarlic
- 3 cupschicken broth
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- 1 teaspoondried thyme
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Dice 8 ounces mushrooms (cremini or button work well).
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking it apart as it browns, for 5–7 minutes until no pink remains. Season with salt and pepper. Transfer to a plate.
- 02
In the same skillet, add remaining 1 tablespoon olive oil. Add diced onion and cook for 3–4 minutes, stirring, until softened. Add minced garlic and diced mushrooms, cooking for another 3 minutes until mushrooms begin to release their liquid.
- 03
Return the turkey to the skillet. Add rice and stir constantly for 1–2 minutes to lightly toast it.
- 04
Pour in chicken broth and add dried thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
- 05
Let rest, covered, for 2 minutes. Fluff with a fork and taste for salt and pepper. Serve warm.
Spice Tips
To deepen the savory notes, stir in 1/2 teaspoon dried oregano or 1/4 teaspoon smoked paprika with the thyme. A splash of dry white wine (1/4 cup) in place of some broth adds brightness. Fresh parsley or chives scattered on top just before serving give a fresh finish.
Leftovers reheat beautifully in the microwave. Store in an airtight container for up to 3 days. For a lighter broth-forward version, use 3.5 cups broth instead; the rice will be slightly more tender and the dish more soupy.