Greek Turkey and Rice Skillet

Name: Greek Turkey and Rice Skillet
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 to 6 servings (7 cups total)
Ingredients: 1 Tbsp olive oil; 2 cloves garlic, minced; 19 oz. Ground turkey, 97% lean; 1 tsp dried oregano; 1/4 tsp salt; freshly cracked pepper; 1 cup long grain white rice, uncooked; 1/4 lb frozen cut leaf spinach; 1/3 cup sun dried tomato halves (about 7 pcs), sliced; 1/2 cup kalamata olives, sliced; 1.5 cups chicken broth*; handful fresh parsley; 1 Fresh Lemon; 1 oz feta

User Reviews

4.9

243 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings
4 to 6 servings (7 cups total)
Calories
6001 kcal
Course
Others
Cuisine
International, gluten-free

Greek Turkey and Rice Skillet

Iris Warren

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Greek Turkey and Rice Skillet is an easy and flavorful ground turkey recipe that cooks in one skillet for maximum flavor and minimum effort.

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Ingredients

Servings

1 Tbsp olive oil $0.13
2 cloves garlic, minced $0.16
19 oz. Ground turkey, 97% lean $4.59
1 tsp dried oregano $0.10
1/4 tsp salt $0.02
freshly cracked pepper $0.03
1 cup long grain white rice, uncooked $0.66
1/4 lb frozen cut leaf spinach $0.42
1/3 cup sun dried tomato halves (about 7 pcs), sliced $1.00
1/2 cup kalamata olives, sliced $1.08
1.5 cups chicken broth* $0.21
handful fresh parsley $0.25
1 Fresh Lemon $0.75
1 oz feta $0.56

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Instructions

Add the olive oil and garlic to a large deep skillet and sauté over medium heat for 1-2 minutes, or until the garlic is fragrant. Add the ground turkey, oregano, salt, and pepper to the skillet. Continue to sauté until the turkey is cooked through (about 5 minutes).
While the turkey is cooking, slice the olives and sun dried tomatoes. Once the turkey is cooked through, add the rice, frozen spinach (no need to thaw first), olives, and sun dried tomatoes to the skillet.
Add the chicken broth and stir until everything is very well combined. Place a lid on the skillet, turn the heat up to medium high, and allow it to come up to a boil. Once it reaches a boil, turn the heat down to low or medium low, and allow it to gently simmer for 15 minutes. Use the lowest level of heat that maintains a steady simmer in the skillet.
After 15 minutes, give the skillet a brief stir, replace the lid quickly, turn off the heat, and allow it to sit for an additional 10 minutes.
While the skillet is resting, zest half of the lemon and slice it into wedges. Roughly chop the parsley. Give the skillet a final fluff and stir, then top with lemon zest, parsley, and crumbled feta. Serve with lemon wedges to squeeze over top.