Name: Cheesy turkey rice and vegetable bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1 cup long-grain white rice; 1 2/3 cups water; 6 oz 99% lean ground turkey; 3 oz broccoli florets, cut into bite-sized pieces; 1/2 medium zucchini, diced; 3 oz butternut squash, peeled and finely diced; 2 tbsp sharp cheddar cheese, shredded; 4 olive oil cooking sprays; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 3/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp lemon juice

Nutrition

Per serving

1,022 calories

Protein: 61g; 24% of calories
Carbs: 167g; 66% of calories
Fat: 11g; 9% of calories

Instructions

Prep 10 min · Cook 15 min

Combine the rice, most of the water, and a pinch of the salt in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest covered for 5 minutes.
While the rice rests, coat a 12-inch skillet with cooking spray and set over medium-high heat. Add the turkey and break it into small crumbles with a spoon. Season with the garlic powder, smoked paprika, black pepper, and the remaining salt. Cook for 5 to 6 minutes until the turkey is opaque in the center. Done when opaque in the center, 165°F.
Add the broccoli, zucchini, butternut squash, and the remaining water to the skillet. Cover immediately and steam for 4 to 5 minutes until the vegetables are tender.
Remove the skillet from the heat. Stir in the cooked rice and the shredded cheddar. Toss until the cheese is melted and coats everything evenly. Stir in the lemon juice and serve immediately.

Nutrition

Ingredients

Instructions

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