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This ground turkey and rice skillet is a one pan weeknight dinner with lean turkey, fluffy rice, and colorful vegetables, all simmered together in a savory garlic and paprika broth. It is ready in about 35 minutes with very little cleanup.

If you love ground turkey, my Stuffed Bell Peppers and Turkey Bolognese are two more family favorites. This skillet is the quickest of the three, with no stuffing, no oven, and no extra pots.

Why I Make Ground Turkey and Rice

Some nights you need dinner on the table fast, and ground turkey and rice is one of the most reliable answers. The rice cooks right in the pan, soaking up the broth and the flavor of the browned turkey, so every bite is seasoned and nothing gets bland.

It is also budget friendly, high in protein, and easy to customize with whatever vegetables you already have. Use ground turkey from your butcher and the recipe works exactly the same.

Leftovers reheat beautifully, so this ground turkey and rice skillet is perfect for meal prep lunches and next day dinners too.

Ingredients List

ground turkey and rice skillet ingredients

This is one of those easy ground turkey recipes with few ingredients. You need 1 pound of lean ground turkey, olive oil, onion, bell pepper, garlic, long grain rice, chicken broth, tomato paste, and a few pantry spices. Frozen peas and carrots add color and fiber, and shredded cheddar on top is optional.

Want to switch up the flavor? My Turkey Seasoning Blend works well in place of the paprika, cumin, and salt. Choose 93 percent lean turkey for the best balance of flavor and a lighter dish.

How to Make It

This is just the overview, scroll down to the recipe card for exact measurements and timing.

Brown the turkey in a large skillet, then push it to one side and cook the onion, pepper, and garlic. Stir in the tomato paste, spices, and rice, pour in the broth, cover, and simmer on low until the rice is tender. Stir in the peas and carrots, let everything steam for a few minutes, fluff, and serve.

Rice Cooking Time and Liquid Chart

The type of rice changes both the liquid and the cooking time in a skillet, so use this chart to adjust the recipe. The amounts are for 1 cup of dry rice.

Type of Rice	Broth Needed	Simmer Time
Long grain white rice	2 cups	18 to 20 minutes
Jasmine or basmati	1 3/4 cups	15 to 18 minutes
Brown rice	2 1/2 cups	40 to 45 minutes
Cauliflower rice	None needed	5 to 8 minutes

For brown rice, plan on a longer simmer and keep the lid on. For cauliflower rice, add it in the last few minutes so it stays crisp tender instead of mushy.

Tips for Perfect Ground Turkey and Rice

Rinse the rice first to remove extra starch, which keeps the grains fluffy instead of sticky. Break the turkey into small pieces as it browns so it spreads evenly through the rice, and do not stir too often once the lid is on. If the rice seems dry before it is tender, add a splash of broth and cover again.

Make Ahead Method

Chop ahead. Dice the onion and pepper up to 2 days early and store them in the fridge so the skillet comes together faster.
Cook a double batch. Make extra for the week and portion it into containers for easy lunches.
Freeze for later. Cool the skillet completely, freeze in portions for up to 3 months, and thaw overnight in the fridge before reheating.

ground turkey and rice skillet served in the pan

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Ground Turkey and Rice Skillet

Recipe by TheMeatTable

0.0 from 0 votes

Course: TurkeyCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

430

kcal

An easy one pan ground turkey and rice skillet with peppers, garlic, and paprika, ready in about 35 minutes.

Ingredients

1 lb lean ground turkey, 93 percent lean
1 tbsp olive oil
1 small onion, diced
1 bell pepper, diced
3 garlic cloves, minced
1 tbsp tomato paste
1 tsp paprika
1/2 tsp cumin
1 tsp kosher salt
1/2 tsp black pepper
1 cup long grain white rice, rinsed
2 cups low sodium chicken broth
1 cup frozen peas and carrots
1 cup shredded cheddar cheese, optional
Fresh parsley, chopped, for serving

Directions

Brown the turkey. Heat the oil in a large skillet with a lid over medium high heat. Add the turkey, break it up, and cook 5 to 7 minutes until no pink remains.
Cook the vegetables. Push the turkey to one side, add the onion, pepper, and garlic, and cook 3 to 4 minutes until softened.
Add the rice and spices. Stir in the tomato paste, paprika, cumin, salt, pepper, and rice, and toast 1 minute.
Simmer. Pour in the broth, stir, and bring to a boil. Reduce to low, cover, and simmer 18 to 20 minutes until the rice is tender.
Add the vegetables. Stir in the peas and carrots, cover, and let sit 5 minutes to steam.
Finish and serve. Fluff with a fork, top with cheddar if using, sprinkle with parsley, and serve hot.

Notes

Rinse the rice for fluffy grains and keep the lid on while it simmers. For brown rice, use 2 1/2 cups of broth and simmer 40 to 45 minutes. Skip the cheddar to keep it dairy free.

For food safety, ground turkey should reach a minimum internal temperature of 165°F (USDA guidelines), so make sure no pink remains before you add the rice.

Nutritional Information

Ground turkey and rice is a balanced meal with lean protein, complex carbs, and vegetables. Per serving (based on 4 servings):

Calories: 430
Protein: 32g
Carbohydrates: 44g
Fat: 13g
Saturated Fat: 3.5g
Fiber: 3g
Iron: 18% DV
Vitamin A: 45% DV

Nutritional information is an estimate and will vary based on specific ingredients used.

Healthier Alternatives for the Recipe

To lighten this recipe, skip the cheddar, use brown rice, and add extra vegetables like spinach, zucchini, or mushrooms.

For less sodium, use low sodium broth and cut the salt in half, letting the garlic and spices carry the flavor.

For a low carb version, swap the rice for cauliflower rice and add it near the end of cooking.

Serving Suggestions

Serve this ground turkey and rice skillet straight from the pan with a squeeze of lemon, chopped parsley, and a side salad or steamed green beans. A spoonful of plain yogurt on top adds a cool, creamy contrast.

Turn the leftovers into burrito bowls with beans and salsa, or stuff them into peppers for a second meal. Craving more rice dinners? My Chicken Broccoli Rice is another easy one pan favorite.

Common Mistakes to Avoid

A few simple slips can leave you with mushy or undercooked rice. Avoid these when you make this skillet:

Lifting the lid too often: Steam cooks the rice, so keep the lid on and resist peeking.
Skipping the rinse: Unrinsed rice releases extra starch and turns gummy.
Using too much liquid: Measure the broth carefully, since extra liquid makes the rice soggy.
Crowding a small pan: Use a large, wide skillet with a lid so the rice cooks evenly.
Skipping the rest: Let the skillet sit covered for 5 minutes after cooking so the rice finishes steaming.

Storing Tips for the Recipe

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet with a splash of broth to bring back the moisture.

For longer storage, freeze portions for up to 3 months and thaw overnight in the refrigerator before reheating until steaming hot.

Conclusion

This ground turkey and rice skillet is the kind of dinner you will make again and again: fast, filling, and endlessly adaptable. One pan, simple ingredients, and a meal the whole family will eat.

If you try it, leave a comment and a rating below, and let me know how it turned out for you.

FAQ

Can I use brown rice in this skillet?

Yes, but use 2 1/2 cups of broth and simmer for 40 to 45 minutes. Keep the lid on so the rice cooks through.

Can I use ground chicken or ground beef instead?

Yes, ground chicken works as a one to one swap. Ground beef also works, but drain any extra fat before adding the rice.

How do I keep the ground turkey from drying out?

Use 93 percent lean turkey rather than the leanest blend, do not overcook it during browning, and let the rice finish in the broth so the turkey stays moist.

Why is my rice still hard?

The lid may not be tight, or the heat was too high. Add a splash of broth, cover, and cook on low for a few more minutes.

Can I add other vegetables?

Yes, spinach, zucchini, corn, mushrooms, and broccoli all work. Add quick cooking vegetables near the end so they do not turn mushy.

Is this a good meal prep recipe?

Yes, it keeps well for 4 days in the fridge and reheats easily, which makes it great for lunch containers.