kiwi
Ground Turkey Skillet with Rice
A 54-minute American dinner for 4 — 520 calories per serving.
per serving, estimated
A hearty one-pan dinner of seasoned ground turkey, bell peppers, and tomatoes simmered together with fluffy long-grain rice — a satisfying weeknight skillet meal.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 1½ pounds ground turkey (93% lean)
- 1 cup long-grain white rice
- 1¾ cups chicken broth
- 1 yellow onion (diced)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 4 cloves garlic (minced)
- 14½ ounces canned diced tomatoes (drained)
- 2 tablespoons tomato paste
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes — optional
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 2 tablespoons olive oil
- ¼ cup fresh flat-leaf parsley (roughly chopped, for garnish)
- ½ cup shredded mexican cheese blend (for topping) — optional
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Dice the yellow onion, red bell pepper, and green bell pepper into roughly ½-inch pieces. 6 min
- Mince the 4 garlic cloves. 2 min
- Measure out 1½ teaspoons chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, ½ teaspoon dried oregano, and (if using) ¼ teaspoon crushed red pepper flakes into a small bowl. 2 min
- Heat 2 tablespoons olive oil in a large, deep skillet over medium-high until shimmering. 2 min
- Timing-sensitive step. Add the diced onion and both bell peppers and cook, stirring frequently, for 4–5 minutes until softened and beginning to brown at the edges. 5 min
- Timing-sensitive step. Add the garlic (minced fresh or pre-minced) and cook, stirring constantly, for 1 minute until fragrant.
- Timing-sensitive step. Add the 1½ lb ground turkey, breaking it apart with a spoon, and cook 5–6 minutes until no pink remains and the meat is lightly browned. 6 min
- Timing-sensitive step. Stir in the spice blend (bowl of individual spices or the full taco seasoning packet), 2 tablespoons tomato paste, 1 teaspoon kosher salt, and ½ teaspoon black pepper; cook 1 minute until the paste darkens slightly.
- Stir in the drained 14.5 oz canned diced tomatoes, 1 cup long-grain white rice, and 1¾ cups chicken broth, scraping up any browned bits from the bottom of the pan. 2 min
- Bring the skillet to a boil, then reduce heat to low, cover tightly, and simmer for 18–20 minutes until the rice has absorbed the liquid and is tender. 20 min
- Remove from heat and let the skillet rest, covered, for 5 minutes to allow the rice to finish steaming. 5 min
- Fluff the rice with a fork, scatter ¼ cup roughly chopped flat-leaf parsley over the top, and finish with ½ cup shredded Mexican cheese blend if using; serve straight from the skillet. 2 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.