I make this recipe a lot on Christmas Eve on the off years, meaning when our children are at their in-laws, and it’s just my husband and I home for dinner. What’s nice is that there is always leftovers, so I don’t have to worry about what we’re having for the next week. We finish up the Christmas dinner leftovers and have these leftovers in between.
| Prep Time | 20 Minutes |
| Cook Time | 45 Minutes |
| Servings |
Servings
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Ingredients
- 1 Pound Ground Turkey
- 2 Tablespoons olive oil Extra Virgin if possible
- 1 Cup Onion Diced
- 1/4 Cup Green Bell Pepper Diced
- 1/4 Cup Red Bell Pepper Diced
- 4 Cloves garlic Minced
- 1 Teaspoon Dried Oregano Leaves
- 1-14.5 Ounce Can diced tomatoes
- 1-14.5 Ounce Can Gluten-Free Chicken Broth Or 2 Cups Homemade Chicken Broth
- 1 Teaspoon salt
- 1/4 Teaspoon ground black pepper
- 1 Cup White rice
- 1/3 Cup Frozen Peas
- 1/4 Cup Parmesan cheese Freshly Grated
- 2 Tablespoons Chopped Fresh Basil or 2 Teaspoons Dried Basil Leaves
Ingredients
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Instructions
- In a 12 inch skillet, brown ground turkey in oil until no longer pink.
- Add onions, bell peppers, garlic and oregano; stir to mix well.
- Add tomatoes, chicken broth, salt and black pepper, bring to a boil.
- Stir in rice. Cover, and reduce heat.
- Cook 20 minutes or until most of the liquid is absorbed.
- Stir in peas, Parmesan cheese, basil and parsley.
- Simmer until peas are warm but not mushy.
Recipe Notes
To make this healthier you can use ground turkey breast in place of the ground turkey.
If using canned store bought broth be sure to check the ingredients, a lot of canned broth adds wheat flour.
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