Go Back

Turkey Combo Rice

One-pot turkey and vegetable rice dish, easy, colorful, and nutritious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 plates
Course: Dinner, Lunch
Cuisine: American, One-Pot
Calories: 350

Ingredients
  

Turkey & Rice
  • 1 lb turkey breast diced
  • 2 cups long-grain rice rinsed
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 cup frozen peas and carrots mix
  • 3 cups chicken or vegetable broth
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 1 tsp salt adjust to taste
  • fresh parsley chopped, for garnish

Equipment

  • Skillet
  • Dutch oven
  • Measuring cups
  • Knife

Method
 

  1. Season turkey with salt, pepper, and paprika.
  2. In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté onions and garlic until translucent.
  3. Add turkey and cook 5–7 minutes until lightly browned.
  4. Add bell peppers, peas, and carrots; cook 2–3 minutes until slightly softened.
  5. Stir in rice and pour in broth. Add thyme, remaining paprika, and salt.
  6. Bring to a boil, reduce heat to low, cover, and simmer 18–20 minutes until rice is tender and liquid is absorbed.
  7. Remove from heat, let sit 5 minutes. Fluff rice with a fork and garnish with parsley.
  8. Serve warm.

Notes

Store leftovers in an airtight container and reheat with a splash of broth to retain moisture.