Turkey Rice Skillet

Ingredients

• 1 lb ground turkey (93% lean) — approx. $4–5
• 1 cup dry white or brown rice — approx. $0.40
• 1 bell pepper, diced (any color) — approx. $0.75 (or ½ cup frozen diced peppers ~$0.30)
• 1 small onion, diced (or 1 tsp onion powder)
• 2 cups chicken or vegetable broth (or water) — approx. $0.40
• 1 can (14 oz) diced tomatoes — approx. $0.75
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper. Cook 3–4 minutes until softened.
2. Add ground turkey. Break it up with a spoon and cook until no longer pink, about 6–7 minutes. Drain excess fat if any.
3. Stir in cumin, chili powder, garlic powder, salt, and pepper. Cook 1 minute until fragrant.
4. Add dry rice, broth, and canned tomatoes (with juice). Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover tightly and simmer for 18–20 minutes (25 minutes for brown rice) until rice has absorbed the liquid and is cooked through.
6. Remove from heat. Let sit covered for 5 minutes. Fluff with a fork and serve.

Estimated Nutrition Per Serving

Estimates based on typical ingredient values. Actual values vary by brand and specific ingredients.

Substitution Options

• Ground turkey → Ground beef or chicken: Use 85–93% lean beef, or finely dice boneless chicken thighs.
• Bell pepper → Any vegetable: Diced zucchini, frozen corn, spinach stirred in at the end, or extra canned tomato all work.
• Broth → Water: Adds more flavor, but water works fine — season a bit more aggressively.
• Make it spicier: Add ¼–½ tsp cayenne pepper or a diced jalapeño with the onion.
• Add beans: Stir in a can of rinsed black beans or kidney beans to add plant protein and fiber — and stretch the recipe to 5–6 servings.