Greek Turkey and Rice Skillet
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
4 to 6 servings (7 cups total)
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Calories
6001 kcal
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Course
Others
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Cuisine
International, gluten-free
Greek Turkey and Rice Skillet
Description
Initially, garlic and olive oil are sautéed to infuse flavor before adding ground turkey seasoned with oregano, salt, and freshly cracked black pepper. Once cooked, rice and frozen spinach are added along with sliced olives and sun-dried tomatoes, introducing pop of color and taste. Chicken broth binds all ingredients together and provides moisture to cook the rice gently. The skillet is covered and simmered over medium-low heat until the rice is tender and liquid absorbed. A brief resting period after cooking allows flavors to settle and the rice to finish steaming.
The dish is finished with fresh parsley and a squeeze of lemon for brightness, topped with crumbled feta cheese for creaminess and saltiness. It serves well as a wholesome weeknight meal or lunch offering protein and vegetables in a single pan.
Ingredients
- 1 Tbsp olive oil $0.13
- 2 cloves garlic $0.16, minced
- 19 oz. ground turkey $4.59, 97% lean
- 1 tsp oregano $0.10, dried
- 1/4 tsp salt $0.02
- black pepper $0.03, freshly cracked
- 1 cup long grain white rice $0.66, uncooked
- 1/4 lb spinach $0.42, frozen, cut leaf
- 1/3 cup sun dried tomato $1.00, halves about 7 pieces, sliced
- 1/2 cup kalamata olives $1.08, sliced
- 1.5 cups chicken broth $0.21
- handful parsley $0.25, fresh
- 1 lemon $0.75, fresh
- 1 oz feta cheese $0.56
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.
Notes
- Use Better Than Bouillon or similar concentrated broth for a rich flavor.
- Frozen spinach can be added directly without thawing for convenience.
- Letting the skillet rest covered off heat helps the rice settle and finish cooking gently.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6 servings (7 cups total)
Amount Per Serving
Calories 6001 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 600.1kcal | 30% |
| Carbohydrates | 43g | 14% |
| Protein | 27.9g | 56% |
| Fat | 34.83g | 54% |
| Sodium | 1012.08mg | 42% |
| Fiber | 3.35g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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