Kelli's Stovetop Turkey and Rice
Sometimes a few simple ingredients can come together and make a beautiful flavor...this is one of those times. This easy turkey and rice dish is made on the stovetop, and is bursting with flavor. With both ground turkey and ground turkey sausage sauteed with peppers, onions, and fresh corn, this dish provides a hearty and healthy dinner when paired with brown rice.
This recipe was born out of the need for a quick and easy dinner that was hearty enough to satisfy my hungry teenagers, easy enough for a busy weeknight, and flavorful enough to become a favorite.
1 pound ground turkey
1 pound ground turkey sausage
1 Tablespoonful Canola Oil
1 onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 ear fresh corn, kernels cut off cob (or may use frozen--equals about 1 cup)
1 can petite diced tomatoes (do not drain)
4 Cups Cooked Brown Rice ( I start with 2 cups uncooked brown rice, and prepare per package instructions. I substitute chicken broth for water when cooking the rice for this dish, along with 1 teaspoon salt.)
In a large skillet on the stovetop, brown the ground turkey and ground turkey sausage together until cooked thoroughly. Set aside.
In same skillet, add 1 TBSP canola oil along with peppers and onions. Saute until vegetables start to soften.
Add corn and petite diced tomatoes (do not drain) to peppers and onions.
Add cooked turkey mixture to vegetable mixture and continue to cook for a few more minutes until mixture is heated thoroughly.
Serve on a bed of cooked brown rice.
Makes 6 generous servings.
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Here is my lightened up version of a hamburger steak that is perfect for summer. There is no heavy gravy weighing this baby down! And of course, it is budget friendly, too! Vidalia onions are in season, and they are a wonderfully sweet onion to cook. Check out the slide show on the left to see how it's done. --Slice 6 to 7 Vidalia Onions, 1 Red Bell Pepper, 1 Green Bell Pepper, 1 Banana Pepper(optional), 2 cups Mushrooms
--Melt 1/2 stick butter in electric skillet (so you don't heat up the kitchen) or on the stovetop. Add the onions and peppers.
--Add 1/2 cup beef broth to the skillet and saute onions and peppers until they get "flexible."
--Add 2 cups of mushrooms, and continue to saute until onion mixture is tender.
--Remove from skillet, place in a bowl, and set aside.
--In a bowl, mix together 2 pounds lean gound beef, 1 egg, 1/4th cup finely chopped onion, 3 TSBP Worcestershire sauce, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
--Press mixture out and divide into 6 steaks.
--Cook in skillet over medium heat about 6 to 8 minutes on each side.
--Add onion mixture back to skillet with the steaks, and continue to heat until onions and peppers are heated thoroughly.