YOUR SOLIN GENERATED RECIPE
Savory Meatball and Rice Pilaf Skillet
Juicy turkey meatballs pan-seared and simmered with fluffy jasmine rice and vibrant bell peppers for a fragrant, one-pan meal.
INGREDIENTS
8 oz ground turkey
1 tsp onion powder
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp extra virgin olive oil
0.13 cup dry jasmine rice
0.5 cup low-sodium chicken broth
0.5 cup red bell pepper
1 cup baby spinach
1 tbsp fresh parsley
PREPARATION
In a medium bowl, combine the ground turkey, onion powder, garlic powder, sea salt, and black pepper.
Roll the mixture into 8 small, uniform meatballs.
Heat the extra virgin olive oil in a large non-stick skillet over medium heat.
Add the meatballs to the skillet and sear for 2-3 minutes per side until they are golden brown on the outside.
Stir in the dry jasmine rice and chopped red bell pepper, allowing the rice to toast for about 1 minute.
Pour in the chicken broth and bring the liquid to a light boil.
Reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 15 minutes or until the rice is tender and liquid is absorbed.
Remove from the heat and gently fold in the baby spinach until it is just wilted.
Garnish with freshly chopped parsley before serving.