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Hearty Turkey & Rice

We love this tasty dinner. It’s quick to prepare, making it a great (and yummy!) meal when you’re running late. You’ll love the easy cleanup, too! —Joan Hallford, North Richland Hills, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1-1/2 cups instant brown rice
  • 1 pound extra-lean ground turkey
  • 1 medium onion, chopped
  • 1-1/2 cups salsa
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1/4 teaspoon salt
  • 1/4 cup shredded reduced-fat cheddar cheese
  • 1/4 cup reduced-fat sour cream
  • Optional toppings: chopped tomatoes, baked tortilla chips and sliced ripe olives

Directions

  • Cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook turkey and onion over medium heat 6-8 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. Add salsa, tomato sauce, bouillon and salt; heat through.
  • Serve with rice, cheese, sour cream and, if desired, toppings of your choice.
    Freeze option: Freeze cooled turkey mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.
Nutrition Facts
1 cup turkey mixture with 3/4 cup rice (calculated without optional toppings): 354 calories, 5g fat (2g saturated fat), 55mg cholesterol, 732mg sodium, 40g carbohydrate (10g sugars, 3g fiber), 34g protein. Diabetic Exchanges: 4 lean meat, 2 starch, 2 vegetable, 1/2 fat.
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