Name: Middle eastern turkey skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup basmati rice; 1/2 cup water; 3/4 tsp salt; 1 1/2 tsp olive oil; 5 oz 99% lean ground turkey; 1/2 cup canned pinto beans, drained and rinsed; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 1 tsp ground cumin; 3/4 tsp smoked paprika; 1/4 tsp ground cinnamon; 1/2 cup canned diced tomatoes; 1 tbsp fresh parsley, chopped

Nutrition

Per serving

571 calories

Protein: 45g; 32% of calories
Carbs: 70g; 49% of calories
Fat: 12g; 20% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the rice, water, and half the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, heat the olive oil in a skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, for 5 to 6 minutes until browned and cooked through. Done when opaque in the center, 165°F.
Add the bell pepper and onion to the skillet with the turkey. Cook, stirring often, for 5 minutes until the vegetables have softened.
Stir in the garlic, cumin, paprika, cinnamon, and the remaining salt. Cook for 1 minute until the spices are fragrant.
Add the pinto beans and diced tomatoes with their juices. Stir to combine and simmer for 5 to 7 minutes until the liquid has slightly thickened.
Fluff the rice with a fork and place it on a plate. Top with the turkey mixture and garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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