Turkey and Veggie Rice Skillet

A flavorful and robust one-pan meal featuring ground turkey, bell peppers, tomatoes, and rice, seasoned with classic Tex-Mex spices for a satisfying weeknight dinner.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $2.24/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• Low-Sugar

Tags

• one-pot
• stir-fry
• quick
• savory
• comfort food

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 yellow onion (medium, diced)
• 1 green bell pepper (diced)
• 2 clove garlic (minced)
• 14.5 ounce diced tomatoes (undrained)
• 1.5 cup chicken broth
• 1 cup white rice (uncooked)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
2. Stir in the yellow onion, green bell pepper, and garlic. Cook for 5 minutes, until vegetables are slightly softened.
3. Add the diced tomatoes, gluten-free chicken broth, white rice, chili powder, ground cumin, salt, and black pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the rice is tender and liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Garnish with fresh cilantro, if desired, and serve immediately.

Nutrition (per serving)

• Calories: 420
• Protein: 30.5 g
• Carbohydrates: 42 g
• Fat: 15 g
• Fiber: 4.5 g
• Sodium: 680 mg
• Saturated Fat: 3 g
• Sugar: 5 g
• Cholesterol: 75 mg