Colorful Rice and Turkey
Brighten up your dinner table with this vibrant and wholesome dish, *Colorful Rice and Turkey*. This easy-to-make recipe features perfectly cooked rice infused with tender ground turkey, a medley of fresh vegetables including red, yellow, and green bell peppers, carrots, and peas, and a delightful blend of warming spices like paprika and cumin. Simmered in chicken broth, every bite is packed with flavor and nutrients. Ready in just 45 minutes, this one-pan wonder is a great option for busy weeknights, and it’s both visually stunning and incredibly satisfying. Garnished with fresh parsley, this family-friendly meal is not only delicious but also a feast for the eyes. Perfect for those seeking a healthy, colorful, and hearty entrée!
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Recipe Information
Ingredients
- 1 cup Rice
- 2 cups Water
- 1 pound Ground turkey
- 2 tablespoons Olive oil
- 1 medium (diced) Red bell pepper
- 1 medium (diced) Yellow bell pepper
- 1 medium (diced) Green bell pepper
- 1 medium (peeled and diced) Carrot
- 1 cup Frozen peas
- 1 medium (diced) Onion
- 3 cloves (minced) Garlic
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 2 tablespoons (chopped) Fresh parsley
Instructions
Rinse the rice under cold water until the water runs clear. In a medium-sized pot, combine the rice and water. Bring to a boil, reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the rice is tender and water is absorbed. Fluff with a fork and set aside.
While the rice cooks, heat olive oil in a large skillet or sauté pan over medium heat.
Add the diced onion and garlic to the pan, cooking for 2-3 minutes until softened and fragrant.
Add the ground turkey to the pan, breaking it up with a wooden spoon or spatula. Cook for 5-7 minutes until the turkey is completely browned and cooked through.
Stir in the paprika, cumin, salt, and black pepper. Mix until the turkey is evenly coated with the spices.
Add the diced red, yellow, and green bell peppers, as well as the diced carrot, to the skillet. Cook for 5 minutes, stirring regularly, until the vegetables start to soften.
Stir in the frozen peas and cook for an additional 2 minutes.
Pour in the chicken broth and cooked rice, stirring everything together until well combined. Cook for another 2-3 minutes to allow the flavors to meld together.
Remove the skillet from heat. Sprinkle the dish with freshly chopped parsley for garnish.
Serve warm and enjoy your flavorful and colorful rice and turkey dish!
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 3434 mg | 149% | |
| Total Carbohydrate | 120.9 g | 44% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 27.5 g | ||
| Protein | 108.7 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 2097 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
