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Quick Turkey and Rice

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C. Williams

This is a fast, low cal recipe that uses things in your pantry and refrigerator.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 46.8g
  • 15%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

Directions

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  2. Meanwhile, heat oil in a large skillet over medium high heat. Saute bell pepper, celery and onion until tender, about 2 to 3 minutes. Add turkey, and continue to saute until turkey loses its outer pink color. Stir in tomatoes, and cover. Continue to simmer, stirring occasionally, until turkey is cooked through (no longer pink inside). Serve over hot cooked rice.
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Reviews

LUVULIKE
17
8/12/2003

It was tastier than I thought it would be. I used diced tomato/chile mixture. VERY simple. We didn't care for the celery, so next time, we'll leave them out.

Nichole
14
3/4/2004

This was a really good recipe. I used chicken instead of turkey, and sprinkled some herb chicken seasoning and rosemary on top of it.

JULIE A.
13
9/15/2002

My kids loved this! Next time we'll add salsa to the "recipe ready" diced tomatoes.