Description
This Golden Ground Turkey and Rice Skillet is a wholesome one-pan dinner packed with lean ground turkey, fluffy rice, and warm Mediterranean-inspired spices. Finished with a refreshing sumac-cucumber salad and creamy lemony yogurt, it’s an easy weeknight meal that’s family-friendly, meal-prep friendly, and full of fresh, comforting flavor.
Ingredients
Scale
For the Ground Turkey & Rice
- 2 tbsp extra-virgin olive oil
- 1 cup yellow onion, diced
- 2–3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp ground turmeric
- 1 tsp sweet paprika
- ¾ tsp ground coriander
- ½ tsp black pepper
- 1 lb ground turkey
- 1 tsp kosher salt
- 1 cup long-grain white rice (Jasmine or Basmati), rinsed
- 2½ cups low-sodium chicken or vegetable broth
For the Sumac-Cucumber Salad
- ½ cup thinly sliced red onion
- 2 tbsp red wine vinegar
- 2 tsp ground sumac
- ½ tsp kosher salt
- 2 Persian cucumbers, sliced
- 1 cup diced Roma tomatoes
- ¼ cup chopped fresh parsley
- 2 tbsp chopped fresh mint
- 2 tbsp extra-virgin olive oil
For the Lemony Yogurt
- ½ cup plain full-fat Greek yogurt
- 1 tbsp fresh lemon juice
- 1 grated garlic clove (or ½ tsp garlic powder)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook for 3–4 minutes until softened.
- Stir in garlic, tomato paste, turmeric, paprika, coriander, and black pepper. Cook for 2 minutes until fragrant.
- Add ground turkey and kosher salt. Cook for 6–8 minutes, breaking the meat apart until browned.
- Stir in the rinsed rice and cook for 1 minute.
- Pour in the broth and bring to a boil.
- Cover, reduce heat to low, and simmer for 23–27 minutes until the rice is tender and the liquid has absorbed.
- Meanwhile, combine red onion, vinegar, sumac, and salt in a bowl. Let sit for at least 15 minutes.
- In another bowl, stir together the Greek yogurt, lemon juice, and garlic.
- Add cucumbers, tomatoes, parsley, mint, and olive oil to the onion mixture and toss well.
- Spoon the turkey and rice into serving bowls. Top with lemony yogurt and the cucumber salad. Garnish with extra herbs and black pepper if desired.
Notes
- Rinse the rice before cooking for the fluffiest texture.
- Let the cooked rice rest for 5 minutes before serving.
- Store the salad separately to keep it crisp.
- Ground chicken works well instead of turkey.
- Brown rice may be substituted but requires additional broth and a longer cooking time.
- Add spinach during the last few minutes of cooking for extra vegetables.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet / One-Pan
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 495 kcal
- Sugar: 7 g
- Sodium: 760 mg
- Fat: 21 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 75 mg