Description
A comforting and flavorful one-pan dish featuring lean ground turkey, tender long-grain rice, and melted cheddar cheese, seasoned with Italian herbs and paprika. This easy-to-make cheesy turkey rice recipe is perfect for a quick and nutritious weeknight dinner.
Ingredients
Meat
- 1 lb lean ground turkey
Grains
- 1 cup long-grain white rice
Dairy
- 2 cups shredded cheddar cheese
Vegetables
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Liquids
- 2 cups low-sodium chicken broth
Oils & Seasonings
- 1 tsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tsp Italian herbs
Instructions
- Prep the Ingredients: Finely chop the onion and mince the garlic cloves to prepare them for sautéing.
- Sauté Onions and Garlic: In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the chopped onions and minced garlic, cooking them until translucent, about 3 minutes, to release their flavors.
- Cook the Turkey: Add 1 pound of lean ground turkey to the skillet along with 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon paprika. Cook the turkey, stirring frequently, until it is browned and no longer pink, about 5 to 7 minutes.
- Add Rice and Broth: Stir in 1 cup of uncooked long-grain white rice to evenly combine with the turkey mixture. Pour in 2 cups of low-sodium chicken broth and sprinkle 1 teaspoon of Italian herbs over the mixture.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer gently for 20 minutes, or until the rice is tender and has absorbed the broth.
- Add Cheese: Remove the skillet from heat and evenly sprinkle 2 cups shredded cheddar cheese on top. Cover again and allow the cheese to melt for about 5 minutes, resulting in a creamy, cheesy topping.
Notes
- For added vegetables, consider stirring in diced bell peppers or peas along with the rice.
- Use low-sodium chicken broth to control the salt content in the dish.
- To make it spicier, add a pinch of cayenne pepper or red pepper flakes when cooking the turkey.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
