Ingredients
Scale
- 1 lb Ground Turkey (85% or 93% lean)
- 1.5 cups Long-grain white rice, unrinsed (for starch) or rinsed (for fluffy)
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 cups Frozen mixed vegetables (peas, carrots, corn)
- 3 cups Chicken broth (made from bouillon cubes for cost savings)
- 1 tbsp Vegetable oil
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt and black pepper to taste
- Optional: 1/2 cup shredded cheddar cheese (if budget allows)
Instructions
- Heat the vegetable oil in a large skillet or deep pan over medium-high heat. Add the diced yellow onion and sauté for about 3 to 4 minutes until it becomes translucent and slightly soft. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let the garlic burn.
- Add the ground turkey to the skillet with the onions. Use a wooden spoon or spatula to break the meat into small crumbles. Season the meat directly with the garlic powder, onion powder, salt, and pepper. Cook until the turkey is no longer pink and has reached an internal temperature of 165°F. Do not drain the fat, as it provides flavor for the rice.
- Stir the dry rice into the turkey mixture and let it toast for 1 minute. Pour in the 3 cups of chicken broth and add the frozen mixed vegetables. Stir everything well to combine. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the skillet with a tight-fitting lid and simmer for 18 to 20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the pan from the heat and let it sit, covered, for 5 minutes. This allows the rice to finish steaming. Fluff the mixture with a fork. If you have extra room in your budget, sprinkle the shredded cheese over the top and replace the lid for 2 minutes to melt. Serve warm in bowls.
- Cook Time: 35 minutes