One-Pot Spiced Turkey and Rice
Updated Oct. 14, 2024
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- 1medium yellow or red onion, diced
- 1tablespoon tomato paste
- 3garlic cloves, grated or finely minced
- 1(1-inch) piece fresh ginger, finely grated, or 1 small red or green chile pepper, minced, or use both
- 1½teaspoons fine sea salt, plus more to taste
- 1½teaspoons garam masala, plus more to taste
- ¼teaspoon ground cinnamon
- ¼teaspoon ground cayenne
- 1pound ground turkey
- 1cup long-grain white rice (basmati or jasmine)
- 1cup frozen peas or corn
- 1cup freshly chopped cilantro or parsley, more for serving (optional)
Nutritional analysis per serving (6 servings)
323 calories; 13 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 19 grams protein; 391 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add olive oil to a 3- to 4-quart Dutch oven. Add onion and cook until tender, 3 to 5 minutes. Add tomato paste, garlic and ginger and chile, if using, and cook until fragrant, 1 to 2 minutes. Stir in salt, garam masala, cinnamon, cayenne and turkey. Cook, breaking up the meat with a spatula or spoon, until it’s deeply browned, 6 to 10 minutes.
- Step 2
Stir in the rice and coat in mixture. Stir in 2½ cups of water and bring to a boil. Cover and reduce heat to very low. Cook at a gentle simmer until the liquid is absorbed and the rice is just tender, 23 to 27 minutes.
- Step 3
Remove the lid and stir in the peas and cilantro or parsley, if using. Cover and cook until the peas are heated through, another 1 to 3 minutes. Taste and add more salt if needed. Top with more chopped herbs if you like, and sprinkle with more garam masala.
Private Notes
Comments
This one is a keeper! Easy prep and one pot are always a favorite. I agree with another commenter that increasing garlic, ginger, and spices would be good for flavor. We don’t do it this round but will the next time we make it. Only changes I made was using brown rice. I soaked the rice for about 5 hours and the cooking time in the recipe worked.
quick and pretty decent, good for a weeknight! i’d recommend using 1/4-1/2 cup less water and check the rice periodically. i used the full 2.5 cups and it turned out a bit mushy. i’d also recommend topping with green onions and a fried egg!
This was well received—excellent. Doubled all of the spices (not the salt) including the ginger. Used half of a large serrano pepper as well. Used peas which were fine. 24 minutes for the basamati rice I used.
Wow this was delicious and so easy. It reminds me of a pork ginger Cambodian dish I used to make from The Elephant walk cookbook. I used Jasmine rice and it cooked much quicker than the recipe said. I thought the peas where going to be strange in this dish but it was a nice color and blended in well. Highly recommend.
This was OK, but even with 3x the amount of cumin, it seemed pretty bland.
This is such a great method! Didn’t have tomato paste or garam Marsala so used Thai red curry paste instead and made as lettuce wraps. Followed the suggestions to use only 2 cups water (I used chicken broth) and it was so tasty and flavorful with perfectly cooked rice