Free Recipe, Mediterranean Budget Under $10
Greek Turkey and Rice Skillet
Makes 4 servings
Whip up a quick and tasty meal with Greek Turkey and Rice Skillet! This one-pan wonder combines juicy turkey, flavorful spices, and tender rice for a Mediterranean-inspired dish that’s both hearty and easy. Perfect for a stress-free dinner!
INGREDIENTS
1 cup long grain white rice, uncooked
1/4 lb frozen cut leaf spinach
1 Tbsp olive oil
2 cloves garlic, minced
19 oz. Ground turkey, 97% lean
1 tsp dried oregano
1/4 tsp salt
Freshly cracked pepper
1/3 cup sun dried tomato halves (about 7 pcs), sliced
1/2 cup kalamata olives, sliced
1.5 cups chicken broth*
handful fresh parsley
1 fresh lemon
1 oz feta
INSTRUCTIONS
1. In a large deep skillet, add the olive oil and garlic. Sauté over medium heat for one to two minutes, or until the garlic is fragrant. Add the ground turkey, oregano, salt, and pepper to the skillet. Keep sautéing for about 5 minutes, or until the turkey is cooked through.
2. Cut the olives and sun-dried tomatoes into slices while the turkey cooks. When the turkey is thoroughly cooked, add the rice, sun-dried tomatoes, olives, and frozen spinach to the skillet (no need to thaw first).
3. Stir everything thoroughly after adding the chicken broth. Put the skillet’s lid on, increase the heat to medium-high, and let it boil. After it comes to a boil, reduce the heat to medium-low or low and let it simmer for fifteen minutes. In order to keep the skillet at a constant simmer, use the lowest heat setting possible.
4. Once the fifteen minutes have passed, give the skillet a fast toss, quickly cover the lid, turn off the heat, and let it sit for ten more minutes.
5. Zest and cut the other half of the lemon into wedges while the skillet is cooling. Chop the parsley coarsely. Add a last handful of feta crumbles, parsley, and lemon zest to the skillet and mix. Squeeze lemon wedges over the top and serve.
This AMAZING Recipe can be found in our new Mediterranean Budget Friendly Under $10 cookbook here
