Spanish Rice with Turkey


By adding some additional heat (spicy peppers) and mushrooms to this recipe, increasing the ground turkey, and cooking the rice in chicken broth instead of water, the flavor and heardiness of this recipe is good not only for dinner, but for lunches the next day!

Modified from: Spanish Rice with Turkey

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30 m servings
Serving size has been adjusted!
Original recipe yields 5 servings

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  1. In a pot, bring 1 can of chicken broth plus 1 cup of water to a boil. Add brown rice and cook until done, according to box directions.
  2. In a skillet, cook the turkey, onion, peppers and garlic over medium heat until meat is no longer pink; drain. Stir in cooked rice, and other remaining ingredients. Mix well. Bring to a boil. Reduce heat; cover and simmer until liquid is reduced to half, about 10 minutes.
  3. OPTIONAL STEP - Preheat oven to 350. Transfer to an oven safe dish and sprinkle cheese on top. Place in oven and cook long enough for the cheese to melt, about 5 min.


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