22 Delicious Ground Turkey and Rice Flavorful Recipes

Hungry for something hearty yet healthy? Look no further! Our roundup of 22 Delicious Ground Turkey and Rice Flavorful Recipes is here to transform your weeknight dinners into a feast of comfort and taste. From quick fixes to cozy meals, these dishes promise to satisfy every craving. Dive in and discover your next family favorite!

Ground Turkey and Rice Stuffed Peppers

Just last week, I found myself staring into the fridge, pondering what to make with the ground turkey I had thawed. That’s when these Ground Turkey and Rice Stuffed Peppers came to life—a dish that’s as comforting as it is colorful. Perfect for those evenings when you want something hearty yet healthy.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey, preferably pasture-raised
• 1 cup cooked jasmine rice
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp olive oil, extra virgin
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 cup fresh cilantro, chopped
• 1 cup shredded Monterey Jack cheese
• Salt, to taste

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the diced onion and sauté until translucent, about 3 minutes.
3. Add the minced garlic and ground turkey to the skillet. Cook until the turkey is no longer pink, breaking it apart with a spoon as it cooks, approximately 5 minutes.
4. Stir in the cooked jasmine rice, smoked paprika, ground cumin, and salt. Cook for another 2 minutes to allow the flavors to meld.
5. Remove the skillet from heat and fold in the chopped cilantro.
6. Stand the prepared bell peppers upright in the baking dish. Evenly divide the turkey and rice mixture among them.
7. Sprinkle the tops of each pepper with shredded Monterey Jack cheese.
8. Bake in the preheated oven for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden.

Finally, these stuffed peppers emerge from the oven with a delightful contrast of textures—the crisp-tender peppers giving way to the savory, cheesy filling. Serve them atop a bed of mixed greens for a complete meal that’s as visually appealing as it is delicious.

One-Pot Ground Turkey and Rice Skillet

This One-Pot Ground Turkey and Rice Skillet has become my go-to weeknight dinner, especially when I’m craving something hearty yet hassle-free. The beauty of this dish lies in its simplicity and the way the flavors meld together in just one pot, making cleanup a breeze.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 lb ground turkey, preferably pasture-raised
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp crushed red pepper flakes
• 1 cup frozen peas
• 1/4 cup fresh parsley, chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no longer pink, about 5 minutes. Tip: For deeper flavor, let the turkey develop a slight crust before stirring.
3. Stir in the onion and garlic, cooking until softened, about 3 minutes. Season with salt and pepper to layer the flavors.
4. Add the rice, smoked paprika, cumin, and red pepper flakes, stirring to coat the rice in the spices and turkey fat, about 1 minute.
5. Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer until the rice is tender and has absorbed the liquid, about 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
6. Remove from heat, stir in the frozen peas, and let sit covered for 5 minutes to thaw the peas. Tip: The residual heat is perfect for gently warming the peas without overcooking them.
7. Garnish with fresh parsley before serving.

Delightfully savory with a hint of smokiness, this skillet meal is a comforting bowl of goodness. The peas add a pop of sweetness and color, making it as pleasing to the eye as it is to the palate. Serve it straight from the skillet for a rustic, family-style meal that invites everyone to dig in.

Ground Turkey and Rice Casserole

Every time I think about comfort food, my mind immediately goes to this Ground Turkey and Rice Casserole. It’s the dish I turn to when I need something hearty yet healthy, and it’s become a staple in my weekly meal prep. The beauty of this recipe lies in its simplicity and the way the flavors meld together in the oven, creating a dish that’s both nourishing and deeply satisfying.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, homemade if possible
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/2 cup grated Parmesan cheese
• Salt, to precise measurement (1/2 tsp)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature by the time your casserole is ready to bake.
2. In a large skillet over medium heat, melt the clarified butter, then add the finely diced yellow onion, cooking until translucent, about 5 minutes.
3. Add the minced garlic and ground turkey to the skillet, breaking the meat apart with a wooden spoon, and cook until the turkey is no longer pink, approximately 7 minutes.
4. Sprinkle in the smoked paprika and dried thyme, stirring to evenly coat the turkey and onions, then remove from heat.
5. In a greased 9×13 inch baking dish, combine the rinsed long-grain white rice, chicken stock, and the turkey mixture, stirring to distribute evenly.
6. Cover tightly with aluminum foil and bake in the preheated oven for 45 minutes, or until the rice is tender and has absorbed all the liquid.
7. Remove the foil, sprinkle the grated Parmesan cheese evenly over the top, and return to the oven for an additional 5 minutes, or until the cheese is melted and slightly golden.

Zesty and comforting, this casserole emerges from the oven with a perfectly creamy texture and a smoky, cheesy crust that’s irresistible. Serve it alongside a crisp green salad or steamed vegetables for a balanced meal that doesn’t skimp on flavor.

Spicy Ground Turkey and Rice Bowls

Finally, a dish that’s as easy to make as it is delicious—perfect for those nights when you want something hearty without spending hours in the kitchen. I stumbled upon this recipe during a weeknight dinner scramble, and it’s been a staple ever since, especially when I’m craving something with a bit of heat and a lot of flavor.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, preferably pasture-raised
• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups low-sodium chicken stock, heated to a simmer
• 1 tbsp garlic, minced
• 1 tbsp ginger, freshly grated
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp sea salt
• 1/4 cup cilantro, finely chopped
• 1 lime, cut into wedges

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Sprinkle the smoked paprika, cayenne pepper, and sea salt over the turkey, stirring to evenly coat the meat.
5. Add the rinsed long-grain white rice to the skillet, stirring to combine with the turkey and spices.
6. Pour the simmering chicken stock over the mixture, bringing to a boil before reducing the heat to low.
7. Cover the skillet and let simmer until the rice is tender and the liquid is absorbed, about 18 minutes.
8. Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam further.
9. Fluff the mixture with a fork, then garnish with finely chopped cilantro and serve with lime wedges on the side.

This dish delivers a perfect balance of spicy, savory, and slightly tangy flavors, with the rice absorbing all the delicious juices from the turkey. Try topping it with a fried egg for an extra layer of richness, or serve it alongside a crisp green salad to round out the meal.

Ground Turkey and Rice Soup

Just last week, as the evening chill began to hint at autumn’s approach, I found myself craving something hearty yet not too heavy—a soup that could bridge the gap between summer’s lightness and fall’s richness. That’s when I decided to whip up this Ground Turkey and Rice Soup, a dish that’s become a staple in my kitchen for its comforting warmth and versatility.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey, preferably dark meat for richness
• 1 medium yellow onion, finely diced
• 2 carrots, peeled and diced into 1/4-inch pieces
• 2 celery stalks, diced into 1/4-inch pieces
• 3 garlic cloves, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 6 cups low-sodium chicken stock
• 1 cup long-grain white rice, rinsed
• 1 bay leaf
• Salt and freshly ground black pepper, to season
• 2 tablespoons fresh parsley, finely chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes. Tip: For deeper flavor, let the turkey develop a slight crust before stirring.
3. Stir in the onion, carrots, and celery, cooking until the vegetables soften, about 5 minutes.
4. Add the garlic, thyme, and smoked paprika, stirring constantly until fragrant, about 30 seconds.
5. Pour in the chicken stock, then add the rice and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes. Tip: Avoid lifting the lid too often to ensure even cooking.
7. Season with salt and pepper to taste, then remove the bay leaf. Tip: For a brighter flavor, adjust the seasoning just before serving.
8. Stir in the fresh parsley and serve hot.

Rich in flavor and with a satisfying texture from the tender rice and vegetables, this soup is a bowl of comfort. Try garnishing with a sprinkle of grated Parmesan or a drizzle of chili oil for an extra layer of flavor.

Ground Turkey and Rice Stuffed Zucchini

Finally, a dish that brings comfort and nutrition to the table without skimping on flavor. I stumbled upon this recipe during a late-summer farmers’ market visit, inspired by the abundance of fresh zucchini and the desire for a lighter take on stuffed vegetables. It’s become a staple in my kitchen, especially when I’m looking for something satisfying yet straightforward to prepare.

Ingredients

• 4 medium zucchinis, halved lengthwise and scooped out to create boats
• 1 tablespoon olive oil
• 1 pound ground turkey, preferably free-range
• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cloves garlic, minced
• 1/2 cup yellow onion, finely diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups chicken stock, preferably homemade
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 2 tablespoons fresh parsley, finely chopped
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
3. Add the minced garlic and diced onion to the skillet, sautéing until the onion is translucent, about 3 minutes. Tip: This is the perfect time to season with salt and pepper, as it helps build layers of flavor.
4. Stir in the smoked paprika, ground cumin, and cayenne pepper, cooking for an additional minute to toast the spices.
5. Mix in the rinsed rice, then pour in the chicken stock. Bring to a simmer, cover, and reduce the heat to low. Cook until the rice is tender and the liquid is absorbed, about 15 minutes. Tip: Resist the urge to stir the rice too much, as this can make it sticky.
6. Remove the skillet from the heat and fold in the Parmesan cheese and chopped parsley. Taste and adjust seasoning if necessary.
7. Arrange the zucchini boats in the prepared baking dish. Spoon the turkey and rice mixture into each boat, packing it lightly. Tip: For an extra golden top, sprinkle a bit more Parmesan over the stuffed zucchinis before baking.
8. Bake in the preheated oven for 25-30 minutes, or until the zucchini is tender and the tops are lightly browned.

Mouthwatering doesn’t even begin to describe the harmony of flavors in this dish. The zucchini becomes wonderfully tender, almost melting in your mouth, while the filling offers a satisfying bite with a hint of spice. Serve it straight from the oven, garnished with extra parsley and a side of crusty bread to soak up any juices.

Ground Turkey and Rice Meatballs

Whenever I’m looking for a comforting yet healthy meal that doesn’t skimp on flavor, I turn to these Ground Turkey and Rice Meatballs. They’re a staple in my kitchen, especially on busy weeknights when I need something satisfying but easy to whip up.

Ingredients

• 1 lb ground turkey, preferably free-range
• 1 cup cooked jasmine rice, cooled
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh parsley, finely chopped
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground turkey, cooked jasmine rice, beaten egg, olive oil, parsley, garlic powder, sea salt, black pepper, and Parmesan cheese. Mix until just combined; overmixing can lead to tough meatballs.
3. Using a tablespoon or a small ice cream scoop, form the mixture into 1.5-inch meatballs and place them on the prepared baking sheet, spacing them about 1 inch apart.
4. Bake in the preheated oven for 20-25 minutes, or until the meatballs are golden brown and reach an internal temperature of 165°F (74°C) when tested with a meat thermometer.
5. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.

Rich in flavor and wonderfully moist, these meatballs are a hit every time. Serve them over a bed of zucchini noodles for a low-carb option, or toss them in your favorite marinara sauce for a classic twist.

Ground Turkey and Rice Lettuce Wraps

Every time I’m looking for a meal that’s both light and satisfying, I turn to these Ground Turkey and Rice Lettuce Wraps. They’re a staple in my kitchen, especially on those evenings when I want something nutritious but don’t want to spend hours cooking.

Ingredients

• 1 lb ground turkey, preferably free-range
• 1 cup jasmine rice, rinsed until the water runs clear
• 2 tbsp clarified butter
• 1 tbsp minced garlic
• 1 tbsp grated ginger
• 1/4 cup soy sauce, reduced-sodium
• 1 tbsp sesame oil
• 1 cup shredded carrots
• 1/2 cup diced water chestnuts
• 8 large butter lettuce leaves, washed and patted dry
• 1/4 cup chopped green onions
• 1 tbsp toasted sesame seeds

Instructions

1. In a medium saucepan, combine the jasmine rice with 2 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, heat the clarified butter in a large skillet over medium-high heat. Add the ground turkey, breaking it apart with a spatula, and cook until no pink remains, about 6 minutes.
3. Add the minced garlic and grated ginger to the skillet, stirring constantly for 1 minute until fragrant.
4. Pour in the soy sauce and sesame oil, then add the shredded carrots and diced water chestnuts. Stir to combine and cook for another 3 minutes, until the vegetables are just tender.
5. Fluff the cooked rice with a fork and gently fold it into the turkey mixture until well incorporated.
6. To serve, spoon the turkey and rice mixture into the center of each butter lettuce leaf. Garnish with chopped green onions and toasted sesame seeds.

You’ll love the contrast of the crisp lettuce against the savory, slightly sweet filling. For an extra crunch, sprinkle some additional water chestnuts on top just before serving.

Ground Turkey and Rice Stir Fry

After a long day, there’s nothing I crave more than a quick, nutritious meal that doesn’t skimp on flavor. That’s why this Ground Turkey and Rice Stir Fry has become a staple in my kitchen—it’s a one-pan wonder that’s as satisfying to make as it is to eat.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 lb ground turkey, 93% lean
• 1 cup jasmine rice, uncooked
• 2 cups low-sodium chicken broth
• 1 tbsp fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 2 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1/4 cup green onions, thinly sliced

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 5 minutes. Tip: For even browning, resist the urge to stir too frequently.
3. Stir in the jasmine rice, fresh ginger, and minced garlic, cooking for 1 minute until fragrant.
4. Pour in the low-sodium chicken broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 15 minutes. Tip: Keep the lid on to ensure the rice cooks evenly.
5. Add the frozen mixed vegetables, low-sodium soy sauce, and sesame oil, stirring to combine. Cover and cook for an additional 5 minutes. Tip: The vegetables should be tender but still vibrant for the best texture.
6. Remove from heat and let stand, covered, for 5 minutes to allow the flavors to meld.
7. Garnish with thinly sliced green onions before serving.

Vibrant and hearty, this stir fry boasts a delightful contrast of textures—tender turkey, fluffy rice, and crisp-tender vegetables. Serve it straight from the skillet for a rustic touch, or plate it with a sprinkle of extra green onions for a pop of color.

Ground Turkey and Rice Enchiladas

Zesty flavors and hearty ingredients come together in this comforting dish that’s perfect for any night of the week. I remember the first time I made these enchiladas; the aroma filled my kitchen, promising a meal that was both satisfying and slightly indulgent. It’s become a staple in my home, especially when I’m craving something that feels like a hug in a dish.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 1 cup long-grain white rice, rinsed
• 2 cups enchilada sauce, divided
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 8 corn tortillas
• 1 cup shredded Monterey Jack cheese
• 1/4 cup fresh cilantro, chopped
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, melt the clarified butter and sauté the onion until translucent, about 5 minutes.
3. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, approximately 7 minutes.
4. Stir in the garlic, cumin, and smoked paprika, cooking for another minute until fragrant.
5. Mix in the rinsed rice and 1 cup of enchilada sauce, bringing to a simmer. Cover and reduce heat to low, cooking for 18 minutes until the rice is tender.
6. Warm the corn tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
7. Divide the turkey and rice mixture evenly among the tortillas, rolling each tightly and placing seam-side down in the prepared baking dish.
8. Pour the remaining enchilada sauce over the top and sprinkle with Monterey Jack cheese.
9. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
10. Garnish with fresh cilantro before serving.

Delightfully cheesy with a hint of smokiness, these enchiladas offer a perfect balance of textures—tender turkey, fluffy rice, and a slight crunch from the tortillas. Serve them with a side of avocado slices or a crisp green salad for a complete meal that’s sure to impress.

Ground Turkey and Rice Stuffed Tomatoes

Very few dishes manage to strike the perfect balance between healthful and hearty, but these Ground Turkey and Rice Stuffed Tomatoes do just that. I remember the first time I made them; it was a late summer evening much like tonight, and I was looking for something that would use up the last of my garden tomatoes while still feeling like a substantial meal.

Ingredients

• 4 large beefsteak tomatoes, tops removed and seeds scooped out
• 1 tablespoon olive oil
• 1 pound ground turkey, 93% lean
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1/2 cup long-grain white rice, uncooked
• 1 cup chicken stock, low-sodium
• 1/4 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C). Lightly brush the outside of the tomatoes with olive oil and place them in a baking dish.
2. In a large skillet over medium heat, heat the remaining olive oil. Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
3. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes. Tip: This is when your kitchen will start smelling amazing—don’t rush this step!
4. Stir in the dried oregano, smoked paprika, and uncooked rice, coating everything evenly. Pour in the chicken stock, bring to a simmer, then cover and reduce heat to low. Cook until the rice is tender, about 15 minutes.
5. Remove the skillet from heat and fold in the Parmesan cheese. Season the mixture with salt and pepper to your liking.
6. Carefully spoon the turkey and rice mixture into the prepared tomatoes, packing it gently. Bake in the preheated oven for 20 minutes, or until the tomatoes are tender but still hold their shape.
7. Let the stuffed tomatoes rest for 5 minutes before serving. Tip: They’ll be piping hot, and this resting time allows the flavors to meld beautifully.

Perfectly tender tomatoes give way to a savory, spiced filling that’s both comforting and light. For an extra touch, drizzle with a bit of balsamic glaze right before serving to add a sweet acidity that cuts through the richness.

Ground Turkey and Rice Pilaf

On a bustling weeknight, when time is scarce but the craving for something wholesome lingers, my go-to is this Ground Turkey and Rice Pilaf. It’s a dish that marries simplicity with depth of flavor, a testament to how a few quality ingredients can transform into a comforting meal.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 1 cup basmati rice, rinsed until water runs clear
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 2 cups chicken stock, homemade if possible
• Salt, to precise measurement (1/2 tsp)
• Freshly chopped parsley, for garnish

Instructions

1. In a large skillet, heat clarified butter over medium heat until shimmering, about 2 minutes.
2. Add finely diced yellow onion, sautéing until translucent, approximately 4 minutes, stirring occasionally to prevent burning.
3. Introduce minced garlic, ground cumin, ground coriander, and ground cinnamon to the skillet, stirring constantly for 1 minute to toast the spices.
4. Increase heat to medium-high, add ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes.
5. Stir in rinsed basmati rice, ensuring each grain is coated with the spiced turkey mixture, for 1 minute.
6. Pour in chicken stock, add salt, and bring to a boil. Then, reduce heat to low, cover, and simmer for 18 minutes, or until rice is tender and liquid is absorbed.
7. Remove from heat, let stand covered for 5 minutes to allow flavors to meld.
8. Fluff pilaf with a fork, garnish with freshly chopped parsley before serving.

Every bite of this pilaf offers a delicate balance of spices, with the rice perfectly fluffy and the turkey adding a satisfying richness. Serve it alongside a crisp cucumber salad for a refreshing contrast, or top with a dollop of Greek yogurt for added creaminess.

Ground Turkey and Rice Burritos

This week, I found myself staring into the abyss of my fridge, wondering what to whip up for dinner that wouldn’t take hours but still felt hearty and satisfying. That’s when I remembered my go-to Ground Turkey and Rice Burritos—a dish that’s as versatile as it is delicious, perfect for those busy nights when time is of the essence but flavor can’t be compromised.

Ingredients

• 1 lb ground turkey, preferably free-range
• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 1/2 cups chicken stock, low-sodium
• 1 cup canned black beans, drained and rinsed
• 1/2 cup frozen corn, thawed
• 4 large flour tortillas, warmed
• 1/2 cup sharp cheddar cheese, freshly grated
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. In a large skillet over medium heat, warm the olive oil until shimmering. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic, ground cumin, smoked paprika, and chili powder to the skillet. Stir constantly for 30 seconds until fragrant.
3. Increase the heat to medium-high and add the ground turkey. Break it apart with a wooden spoon and cook until no pink remains, about 6 minutes.
4. Stir in the rinsed rice, ensuring it’s well-coated with the spices and turkey. Pour in the chicken stock and bring to a simmer.
5. Reduce the heat to low, cover, and cook for 18 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to stir the rice as it cooks to prevent it from becoming mushy.
6. Remove the skillet from the heat. Gently fold in the black beans and corn, allowing the residual heat to warm them through.
7. Season the mixture with salt to taste, then divide it evenly among the warmed tortillas. Sprinkle with grated cheddar and a few cilantro leaves before rolling into burritos.
8. Serve immediately with lime wedges on the side for a bright, acidic contrast to the rich flavors. Tip: For an extra crunch, lightly grill the burritos in a dry skillet for 1-2 minutes per side before serving.

Vibrant and packed with flavor, these burritos strike the perfect balance between hearty and light. The tender rice and turkey meld beautifully with the smoky spices, while the fresh cilantro and lime add a pop of brightness. Try serving them with a side of creamy avocado slices or a dollop of sour cream for an extra layer of richness.

Ground Turkey and Rice Taco Salad

Kicking off the week with a dish that’s become a staple in my kitchen, especially when I’m craving something hearty yet not too heavy. This Ground Turkey and Rice Taco Salad is my go-to for a quick, nutritious meal that doesn’t skimp on flavor. It’s a playful twist on the classic taco salad, with a few personal tweaks that I’ve come to love over the years.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, homemade preferred
• 1 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning, homemade blend
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup cilantro, chopped
• 1 lime, juiced
• Sea salt, to season

Instructions

1. Heat the extra-virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally.
3. Introduce the minced garlic to the skillet, cooking for 1 minute until fragrant, ensuring it doesn’t burn.
4. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spatula. Cook until no pink remains, about 7 minutes.
5. Sprinkle the taco seasoning over the turkey, stirring to coat evenly, then cook for an additional 2 minutes to meld the flavors.
6. Meanwhile, in a separate pot, combine the rinsed long-grain white rice and chicken stock. Bring to a boil, then reduce to a simmer, cover, and cook for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
7. Fluff the rice with a fork and gently fold it into the turkey mixture, allowing the flavors to combine.
8. Divide the mixture among bowls, topping with halved cherry tomatoes, diced avocado, grated sharp cheddar cheese, and chopped cilantro.
9. Finish with a squeeze of fresh lime juice and a sprinkle of sea salt for brightness and balance.

So there you have it—a dish that’s as vibrant in color as it is in flavor, with the creamy avocado and sharp cheddar playing off the spiced turkey and fluffy rice. For an extra crunch, serve with a side of toasted tortilla strips or a handful of crushed tortilla chips mixed right in.

Ground Turkey and Rice Jambalaya

Zesty flavors and hearty ingredients come together in this Ground Turkey and Rice Jambalaya, a dish that’s become a weeknight staple in my kitchen. It’s the perfect blend of convenience and comfort, with a little kick to keep things interesting.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 1/2 cup diced celery
• 2 cloves garlic, minced
• 1 lb ground turkey, 93% lean
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 1/4 tsp cayenne pepper
• 1 cup long-grain white rice, rinsed
• 2 cups low-sodium chicken broth
• 1 bay leaf
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tbsp extra virgin olive oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add 1 cup diced yellow onion, 1/2 cup diced green bell pepper, and 1/2 cup diced celery to the pot. Sauté until the vegetables are softened, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
4. Add 1 lb ground turkey to the pot, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
5. Season the turkey with 1 tsp smoked paprika, 1/2 tsp dried thyme, and 1/4 tsp cayenne pepper, stirring to combine evenly.
6. Mix in 1 cup rinsed long-grain white rice, ensuring it’s well coated with the turkey and spices.
7. Pour in 2 cups low-sodium chicken broth and add 1 bay leaf. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
8. Remove the pot from the heat and let it stand, covered, for 5 minutes. Then, discard the bay leaf and fluff the jambalaya with a fork.
9. Season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper. Garnish with 2 tbsp chopped fresh parsley before serving.

Lusciously tender rice and perfectly seasoned ground turkey make this jambalaya a dish that’s both satisfying and flavorful. Serve it with a side of crusty bread to soak up every last bit of the savory broth, or top with a sprinkle of extra parsley for a fresh contrast.

Ground Turkey and Rice Stuffed Cabbage Rolls

Unbelievably comforting and packed with flavor, these Ground Turkey and Rice Stuffed Cabbage Rolls are a weeknight dinner hero in my house. I remember the first time I made them, thinking they’d be a project, but they’re surprisingly straightforward and now a staple in my meal rotation.

Ingredients

• 1 large head green cabbage, cored
• 1 lb ground turkey, 93% lean
• 1 cup cooked jasmine rice, cooled
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp crushed red pepper flakes
• 1 1/2 cups tomato sauce, divided
• 1/2 cup chicken stock, low sodium
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh parsley, for garnish

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil. Carefully submerge the cored cabbage head and boil for 3 minutes, or until the outer leaves are pliable. Remove and let cool slightly before peeling off 12 large leaves. Trim the thick rib from the bottom of each leaf without tearing.
3. In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent, about 3 minutes. Tip: Sautéing the onions and garlic first builds a flavor base that permeates the entire dish.
4. Add the ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes. Stir in the smoked paprika, cumin, red pepper flakes, salt, and black pepper.
5. Remove the skillet from heat. Fold in the cooked jasmine rice and 1/2 cup of tomato sauce, mixing until just combined. Tip: Cooling the rice before adding prevents it from becoming mushy.
6. Place about 1/4 cup of the turkey mixture onto the center of each cabbage leaf. Fold in the sides and roll tightly from the bottom. Place seam-side down in the prepared baking dish.
7. In a small bowl, whisk together the remaining tomato sauce, chicken stock, apple cider vinegar, and honey. Pour over the cabbage rolls.
8. Cover the dish tightly with aluminum foil and bake for 45 minutes. Tip: The foil keeps the moisture in, ensuring the cabbage rolls are tender and the flavors meld beautifully.
9. Remove the foil and bake for an additional 15 minutes, or until the sauce is slightly thickened.
10. Garnish with chopped fresh parsley before serving. Great served over a bed of creamy polenta or with a side of crusty bread to soak up the savory sauce. The rolls are tender, the filling is flavorful with a hint of spice, and the sauce adds a perfect tangy sweetness.

Ground Turkey and Rice Curry

Unbelievably simple yet packed with flavor, this Ground Turkey and Rice Curry has become a staple in my kitchen, especially on those busy weeknights when time is of the essence but I’m craving something hearty and satisfying. It’s a dish that reminds me of the cozy, spice-filled kitchens of my travels, yet it’s incredibly adaptable to whatever I have in my pantry.

Ingredients

• 1 tablespoon clarified butter
• 1 pound ground turkey, preferably pasture-raised
• 1 cup basmati rice, rinsed until the water runs clear
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 2 cups chicken stock, homemade if possible
• 1/2 cup full-fat coconut milk
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh lime juice

Instructions

1. Heat the clarified butter in a large, heavy-bottomed skillet over medium heat until shimmering.
2. Add the ground turkey, breaking it apart with a wooden spoon, and cook until no pink remains, about 5 minutes. Tip: For deeper flavor, let the turkey develop a slight crust before stirring.
3. Stir in the onion, garlic, and ginger, cooking until the onion is translucent, about 3 minutes.
4. Add the turmeric, cumin, coriander, and cayenne pepper, stirring constantly for 30 seconds to toast the spices. Tip: Toasting spices releases their essential oils, intensifying the dish’s aroma and taste.
5. Mix in the rinsed basmati rice, ensuring each grain is coated with the spice mixture.
6. Pour in the chicken stock and coconut milk, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to stir the rice as it cooks to prevent it from becoming mushy.
8. Remove from heat and let stand, covered, for 5 minutes.
9. Fluff the rice with a fork, then stir in the cilantro and lime juice.

This curry boasts a delightful contrast of textures, from the fluffy rice to the tender turkey, all enveloped in a creamy, aromatic sauce. Try serving it with a side of crispy roasted vegetables or a simple cucumber salad for a complete meal that’s as visually appealing as it is delicious.

Ground Turkey and Rice Shepherd’s Pie

Kicking off the week with a comfort food classic that’s been given a leaner twist, I found myself reaching for ground turkey instead of the usual beef for my shepherd’s pie. It’s a swap I’ve been loving lately, not just for its health perks but for how beautifully it pairs with the aromatic spices and fluffy rice layer. Here’s how I bring this cozy dish to life in my kitchen.

Ingredients

• 1 lb ground turkey, preferably dark meat for moisture
• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups homemade chicken stock, warmed
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sea salt
• 1 cup frozen peas and carrots, thawed
• 1/2 cup sharp cheddar cheese, grated

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the clarified butter, then add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Add the ground turkey to the skillet, breaking it apart with a wooden spoon, and cook until no pink remains, approximately 7 minutes.
4. Stir in the smoked paprika, ground cumin, black pepper, and sea salt, cooking for another minute to toast the spices.
5. Layer the rinsed rice evenly over the turkey mixture in the skillet, then pour the warmed chicken stock over the rice, ensuring it’s fully submerged.
6. Scatter the thawed peas and carrots on top, then cover the skillet with a tight-fitting lid and reduce the heat to low, simmering for 18 minutes.
7. Remove the lid, sprinkle the grated cheddar cheese over the top, and transfer the skillet to the preheated oven, baking uncovered for 10 minutes until the cheese is bubbly and lightly golden.
8. Let the shepherd’s pie rest for 5 minutes before serving to allow the layers to set.

Creating this dish, the contrast between the savory, spiced turkey and the creamy, cheesy rice topping is nothing short of magical. For an extra touch, serve it with a side of crisp, green salad to cut through the richness.

Ground Turkey and Rice Stuffed Bell Peppers

Finally, a dish that brings comfort and nutrition to the table without skimping on flavor—ground turkey and rice stuffed bell peppers. I remember the first time I made these; it was a chilly evening, and I wanted something hearty yet healthy. These peppers, with their vibrant colors and savory filling, were the perfect answer.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 lb ground turkey, preferably pasture-raised
• 1 cup long-grain white rice, rinsed
• 2 cups chicken stock, homemade preferred
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp olive oil, extra virgin
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt, to precise measurement (1/2 tsp)
• Freshly ground black pepper, to precise measurement (1/4 tsp)
• 1/2 cup sharp cheddar cheese, grated
• 2 tbsp fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the peppers.
2. In a medium saucepan, bring the chicken stock to a boil over high heat. Add the rinsed rice, reduce heat to low, cover, and simmer for 18 minutes until the rice is tender and liquid is absorbed. Tip: Let the rice sit covered for 5 minutes off the heat for perfect fluffiness.
3. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic, ground turkey, smoked paprika, cumin, salt, and black pepper to the skillet. Cook, breaking the turkey into small pieces, until no pink remains, about 7 minutes. Tip: Browning the turkey well adds depth of flavor.
5. Stir the cooked rice and half of the chopped parsley into the turkey mixture. Taste and adjust seasoning if necessary.
6. Stand the prepared bell peppers in a baking dish. Divide the turkey and rice mixture evenly among them, packing lightly. Tip: For easier filling, use a spoon or a small ice cream scoop.
7. Sprinkle the grated cheddar cheese over the top of each stuffed pepper.
8. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden.
9. Garnish with the remaining parsley before serving.

Vibrant and satisfying, these stuffed peppers offer a delightful contrast between the tender bell pepper and the savory, spiced filling. For an extra touch, serve with a dollop of sour cream or a side of crisp green salad.

Ground Turkey and Rice Mexican Lasagna

Just when I thought I had tried every possible way to enjoy ground turkey, this Mexican Lasagna came into my life. It’s a dish that perfectly balances comfort and flavor, and it’s become a staple in my kitchen for those nights when I crave something hearty yet easy to make.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 1 cup long-grain white rice, rinsed
• 2 cups homemade or store-bought enchilada sauce
• 1 cup whole milk ricotta cheese
• 1/2 cup cotija cheese, crumbled
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 6 no-boil lasagna noodles
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with clarified butter.
2. In a large skillet over medium heat, cook the ground turkey until no pink remains, about 5-7 minutes. Tip: Break the turkey into small crumbles for even cooking.
3. Add the diced onion and minced garlic to the skillet, sautéing until translucent, about 3 minutes.
4. Stir in the ground cumin, smoked paprika, and sea salt, cooking for an additional minute to toast the spices.
5. Mix in the rinsed rice and enchilada sauce, bringing the mixture to a simmer. Cover and reduce heat to low, cooking until the rice is tender, about 15 minutes. Tip: Avoid stirring too much to prevent the rice from becoming mushy.
6. Layer half of the turkey and rice mixture at the bottom of the prepared baking dish, followed by a layer of lasagna noodles.
7. Spread the ricotta cheese evenly over the noodles, then top with the remaining turkey and rice mixture.
8. Sprinkle the crumbled cotija cheese on top and bake uncovered for 25 minutes, or until the cheese is golden and bubbly. Tip: Let it rest for 5 minutes before serving to allow the layers to set.
9. Garnish with fresh cilantro before serving.

So there you have it, a dish that’s as satisfying to make as it is to eat. The layers of tender rice, savory turkey, and creamy cheeses create a texture that’s irresistibly comforting, while the spices add just the right amount of warmth. Try serving it with a side of crisp green salad for a complete meal that’s sure to impress.

Ground Turkey and Rice Stuffed Mushrooms

Craving something savory yet slightly indulgent for your next gathering? These Ground Turkey and Rice Stuffed Mushrooms have become my go-to appetizer, blending the earthy tones of mushrooms with the hearty richness of turkey and rice. I remember the first time I made them for a friend’s potluck—they disappeared before I could even grab one!

Ingredients

• 12 large cremini mushrooms, stems removed and finely chopped
• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely diced yellow onion
• 2 cloves garlic, minced
• 1/2 pound ground turkey, 93% lean
• 1/2 cup cooked jasmine rice
• 1/4 cup grated Parmesan cheese
• 1 tablespoon fresh thyme leaves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chicken stock

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking sheet with olive oil.
2. Heat the olive oil in a skillet over medium heat. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic and chopped mushroom stems to the skillet, cooking for another 2 minutes until fragrant.
4. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
5. Stir in the cooked jasmine rice, Parmesan cheese, thyme, salt, and pepper. Remove from heat and let cool slightly.
6. Carefully spoon the turkey and rice mixture into the mushroom caps, pressing gently to fill.
7. Arrange the stuffed mushrooms on the prepared baking sheet and drizzle with chicken stock.
8. Bake for 20-25 minutes, until the mushrooms are tender and the tops are lightly golden.

Every bite of these stuffed mushrooms offers a delightful contrast between the juicy mushroom and the savory, slightly cheesy filling. Serve them atop a bed of arugula for a pop of color and a peppery bite that complements the richness beautifully.

Ground Turkey and Rice Asian Style Bowl

Ground turkey and rice Asian style bowl is one of those dishes that sneakily became a staple in my kitchen. It’s the perfect blend of comforting and exotic, with a story behind it—I first stumbled upon a similar dish during a late-night food adventure in Seattle’s International District, and I’ve been tweaking it ever since to suit my weeknight dinner hustle.

Ingredients

• 1 lb ground turkey, preferably pasture-raised
• 1 cup jasmine rice, rinsed until the water runs clear
• 2 tbsp toasted sesame oil
• 3 tbsp soy sauce, low-sodium
• 1 tbsp ginger, freshly grated
• 2 cloves garlic, minced
• 1 cup carrots, julienned
• 1 cup snap peas, trimmed
• 2 green onions, thinly sliced
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 1 tbsp clarified butter
• 1/4 cup cilantro, chopped
• 1 tbsp sesame seeds, for garnish

Instructions

1. In a medium saucepan, combine 1 cup jasmine rice with 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. While the rice cooks, heat 1 tbsp clarified butter in a large skillet over medium-high heat. Add 1 lb ground turkey, breaking it apart with a spatula, and cook until no pink remains, about 6 minutes.
3. Add 2 tbsp toasted sesame oil, 1 tbsp grated ginger, and 2 cloves minced garlic to the skillet. Stir constantly for 1 minute until fragrant.
4. Incorporate 1 cup julienned carrots and 1 cup snap peas into the skillet. Cook for 3 minutes, stirring occasionally, until vegetables are crisp-tender.
5. Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 1/2 tsp red pepper flakes in a small bowl. Pour over the turkey and vegetable mixture, stirring to coat evenly. Cook for 2 minutes more.
6. Fluff the cooked rice with a fork and divide among bowls. Top with the turkey and vegetable mixture, then garnish with 2 sliced green onions, 1/4 cup chopped cilantro, and 1 tbsp sesame seeds.

The texture of this dish is a delightful contrast—the rice is fluffy and aromatic, while the turkey and veggies offer a satisfying crunch. The flavors are a harmonious blend of savory, sweet, and a hint of heat, making it a versatile dish that’s as suitable for a quiet dinner at home as it is for impressing guests. Try serving it with a side of kimchi for an extra kick of flavor.

Conclusion

Absolutely, this roundup of 22 Delicious Ground Turkey and Rice recipes is a treasure trove for anyone looking to spice up their meal plans with healthy, flavorful options. We hope you’re inspired to try these dishes and find new favorites. Don’t forget to leave a comment sharing which recipe you loved the most and pin your favorites on Pinterest to spread the culinary joy!

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