One-pan skillet of lean turkey, rice, tomatoes and spinach for a protein-rich, easy weeknight dinner.
# What You’ll Need:
→ Meats
01 - 1 lb (450 g) lean ground turkey
→ Grains
02 - 1 cup (180 g) long-grain white or brown rice, uncooked
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 1 bell pepper (any color), diced
05 - 2 cloves garlic, minced
06 - 1 cup (150 g) cherry tomatoes, halved
07 - 1 cup (120 g) baby spinach, roughly chopped
→ Liquids & Condiments
08 - 2 cups (480 ml) low-sodium chicken or vegetable broth
09 - 2 tbsp olive oil
→ Spices & Seasonings
10 - 1 tsp smoked paprika
11 - 1/2 tsp ground cumin
12 - 1/2 tsp dried oregano
13 - 1/4 tsp chili powder (optional, for heat)
14 - Salt and black pepper, to taste
→ Garnishes (optional)
15 - 2 tbsp fresh parsley, chopped
16 - 1/4 cup (30 g) grated Parmesan or crumbled feta cheese
# How to Make It:
01 - Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper; sauté for 3–4 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Add ground turkey. Cook, breaking it apart with a spatula, until browned and no longer pink, about 5–6 minutes.
04 - Sprinkle in smoked paprika, cumin, oregano, chili powder (if using), salt, and pepper. Stir well to coat the turkey and vegetables with spices.
05 - Add the rice, stirring to combine, then pour in the broth. Bring to a gentle boil.
06 - Reduce heat to low, cover, and simmer for 15–18 minutes (20–22 minutes for brown rice), until rice is cooked and liquid absorbed.
07 - Stir in cherry tomatoes and spinach. Cook uncovered for 2–3 minutes, until spinach wilts and tomatoes soften.
08 - Taste and adjust seasoning as needed.
09 - Remove from heat. Garnish with fresh parsley and cheese if desired. Serve hot.
