Turkey Rice Skillet

Storing and Planning Ahead

Keeps in the fridge for up to 3 days. Reheat with a splash of water, covered.

Turkey Rice Skillet: The Method

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1. Heat the oil in a large, deep frying pan over medium-high heat. Brown the turkey for 5 minutes, breaking it up. Add the onion and bell pepper and cook for 4 minutes.

   Mark done Start 5 min timer

2. Stir in the garlic, paprika, cumin, oregano and pepper and cook for 1 minute.

   Mark done Start 1 min timer

3. Add the rice and stir for 1 minute, then pour in the water and bring to the boil. Cover, lower the heat and cook for 18 minutes without lifting the lid.

   Mark done Start 1 min timer

4. Take the pan off the heat and stand it covered for 5 minutes. Fluff the rice with a fork and stir in the lemon juice and parsley.

   Mark done Start 5 min timer

Worth Knowing

• Use a pan with a tight lid; a loose lid lets the steam escape and leaves hard rice.
• If the rice is still firm when the water has gone, add 2 tablespoons of hot water and cover for 5 minutes.
• Rinse the rice first for more separate grains.

Serving Ideas

A cucumber salad · Steamed green beans · Fresh pineapple

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Quick Answers

Turkey Rice Skillet Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.