Ingredients
1 lb lean ground turkey
1 cup long-grain white rice
1 can (14 oz) diced tomatoes, undrained
1 red bell pepper, diced
1 medium onion, diced
3 garlic cloves, minced
2 tbsp olive oil
1 tsp oregano
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 cup vegetable broth
1/4 cup fresh parsley, chopped
Zest of 1 lemon
Instructions
Heat olive oil in a large skillet over medium heat. Add turkey and cook until browned, 5-7 minutes. Stir in onion and garlic, sauté for 2 minutes. Add bell pepper, oregano, cumin, paprika, salt, and pepper; cook 3 minutes. Pour in tomatoes and broth. Stir in rice, bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender. Fluff with a fork and stir in parsley and lemon zest.
Notes
Use vegetable broth for added umami.
Substitute quinoa for rice if preferred.
Storage: Refrigerate leftovers for up to 3 days in an airtight container.
- Prep Time: 15
- Cook Time: 30
- Category: Mediterranean Basics
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low-fat
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg