Golden Ground Turkey and Rice Skillet

5 from 7 votes
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This Golden Ground Turkey and Rice Skillet is a vibrant one-pan dinner infused with warming spices and topped with a refreshing cucumber salad. Nutritious, filling, and simple enough for a weeknight, yet layered with bright, fresh flavors.

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Golden Ground Turkey and Rice in a white bowl topped with yogurt and cucumber salad.

Why You’ll Love this Ground Turkey and Rice

  • One pan simplicity. The ground turkey and rice mixture cooks in the same pan, adding layers of flavor while minimizing cleanup.
  • Nutritious and anti-inflammatory. Between the antioxidant-rich veggies, anti-inflammatory spices, and probiotic-rich yogurt, this meal is equal parts cozy and nourishing.
  • Meal prep friendly. The turkey and rice mixture reheats beautifully for leftovers, making this the ultimate weekday lunch contender.
  • Easy to customize. Swap in ground chicken or beef for the turkey, or add any quick-cooking vegetable into the rice mixture. Either way, this meal is easy to customize based on what you’re craving or what’s in season.

I’m ALL about a one pan dinner during this season of life, and this checks all of the boxes. Nutritious, satisfying, and endlessly flexible.

Just like my reader-favorite Turmeric Chicken and Rice recipe, this meal spotlights bold, vibrant flavors in a weeknight-ready format.

While the ground turkey and rice mixture simmers, you’ll prepare a simple cucumber salad and yogurt garnish to brighten each bite. (A similar cucumber salad mixture is used in these Halloumi Pitas!)

Start to finish, this recipe is ready in less than 1 hour, however there are plenty of make-ahead options to further streamline the cooking process.

And if you’re craving more one pan dinners featuring rice, check out my famous Rice and Beans, Chicken and Wild Rice, and Wild Rice and Cheesy Broccoli Casserole next.

The Ingredients

Recipe ingredients in separate bowls arranged on a large scalloped platter with labels.
  • Ground turkey: Lean ground turkey keeps the rice light while adding high-quality protein. Alternatively, you can use ground chicken, beef, or meatless grounds.
  • Onion: Yellow onion helps build the aromatic backbone of the rice mixture, while adding natural sweetness.
  • Garlic: Fresh garlic is used in both the rice mixture and the yogurt sauce.
  • Spices: A mix of ground turmeric, coriander, and paprika add depth and warmth to the rice mixture. (Not to the mention the beautiful golden hue!)
  • Tomato Paste: Adds richness and umami while helping create a deeper, more savory base for the turkey and rice mixture.
  • Rice: Long-grain white rice cooks up perfectly fluffy in this dish. I don’t suggest using brown rice, which will need about twice the cook time.
  • Broth: Either chicken or vegetable broth work well here and add more flavor than water.
  • Cucumber: Look for Persian cucumbers, which are small and seedless with edible skins. (They’re also great for snacking!)
  • Tomato: You can use either roma or cherry tomatoes in the cucumber salad.
  • Red Onion: I suggest thinly slicing or shaving the red onion to lessen its bite in the salad.
  • Vinegar: Red wine vinegar is ideal for quick-pickling the red onion and adding tangy brightness to the salad.
  • Yogurt: I suggest using plain whole-milk Greek yogurt, which is a fabulous source of protein and probiotics.
  • Herbs: A mix of fresh mint and parsley create a fresh, herby profile that lifts each bite.
  • Sumac: Ground sumac adds a lemony tang that makes the cucumber salad especially refreshing. (It’s the star ingredient in this fabulous Sumac Salmon with Golden Rice recipe.)

For a complete list of recipe ingredients and quantities, see the recipe card below.

The Directions

Step 1: Sauté aromatics. Heat oil in a large sauté pan over medium. Add onion and cook until soft, about 3 to 5 minutes. Stir in garlic, tomato paste, and spices; cook until fragrant.

Step 2: Add turkey and cook, breaking up the meat with a spatula or spoon, until browned, about 6 to 8 minutes.

Aromatics being sautéed in a large sauté pan, and ground turkey being added in and browned.

Step 3: Stir in rice, coating in spices and oil, and let toast for 1 minute. Season with salt.

Step 4: Add broth and bring to a boil. Cover, reduce heat, and gently simmer until the liquid is absorbed and the rice is tender, about 23 to 27 minutes.

White rice and broth being added to pan and mixture simmered until cooked.

Step 5: Pickle red onions. Place red onion in a large mixing bowl and add red wine vinegar, sumac, and 1/2 kosher salt. Let sit for at least 15 minutes.

Meanwhile, prepare yogurt topping by combining yogurt, lemon juice, and grated garlic in a small bowl; set side.

Step 6: Mix cucumber salad. To the bowl of red onions, add cucumber, tomato, herbs, and oil. Mix well to combine.

Thinly sliced red onion being pickled in a white speckled bowl, and remaining cucumber salad ingredients being mixed in.

Step 8: Assemble by spooning ground turkey and rice mixture into bowls. Top with a dollop of the yogurt mixture and a big scoop of cucumber salad.

Tips for Success

  1. Toast the tomato paste. Letting the tomato paste caramelize in the pan really unlocks its full flavor potential. Don’t rush this step!
  2. Rinse the rise under cold water first. This helps remove excess starch and keeps the rice light and fluffy.
  3. Let the rice rest. After the rice finishes cooking, let the skillet sit covered for 5 minutes. This allows the rice to finish steaming, which improves texture.
A fork mixing turkey and rice mixture with yogurt and cucumber salad topping in a white bowl.

Recipe Variations

  • Protein swap. In place of turkey, you can use ground chicken, beef, or meatless grounds. (No further tweaks necessary!)
  • Fiber boost. Add 1 can of drained and rinsed chickpeas to the rice mixture during the final 5 to 10 minutes of cooking. This effortlessly adds fiber and extra protein without altering the meat to grain ratio.
  • Add extra veggies. Stir chopped fresh spinach or green peas into the rice mixture during the final few minutes of cooking.
  • Make spicy. I love adding a drizzle of chili crisp/crunch or sprinkle of Aleppo pepper after plating. Alternatively, you can add 1 minced jalapeño to the sautéed aromatic mixture.

Make-Ahead and Storage Tips

  • Make-ahead: You can prepare the cucumber salad and yogurt mixture up to 1 day in advance. Store in separate airtight containers in the fridge until ready to use. (The flavor and texture of the cucumber salad actually improves as it sits, in my opinion!)
  • Store: Refrigerate leftover turkey and rice in an airtight container for up to 3 days. Store toppings separate so they stay crisp and fresh.
  • Reheat: Rewarm individual portions of the turkey and rice mixture in the microwave or in a skillet over medium heat. You may need to add a splash of broth or water to help loosen the rice mixture and restore moisture.
Ground turkey and rice mixture in a white bowl topped with a dollop of yogurt and sumac-cucumber salad.

More One Pan Rice Dinners

If you try this Ground Turkey and Rice recipe, snap a photo and tag #dishingouthealth. Also, follow along on Facebook and Pinterest for the latest recipe updates!

5 from 7 votes

Golden Ground Turkey and Rice Skillet

This Golden Ground Turkey and Rice Skillet is a vibrant one-pan dinner infused with warming spices and topped with a refreshing cucumber salad. Nutritious, filling, and simple enough for a weeknight, yet layered with bright, fresh flavors.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4

Equipment

  • Large sauté pan or skillet with fitted lid
  • Mixing bowls

Ingredients  

Ground Turkey and Rice

  • 2 Tbsp. extra-virgin olive oil
  • 1 cup diced yellow onion
  • 2 to 3 garlic cloves, minced
  • 1 Tbsp. tomato paste
  • 1 tsp. ground turmeric
  • 1 tsp. paprika (sweet)
  • 3/4 tsp. ground coriander
  • 1/2 tsp. black pepper
  • 1 lb. ground turkey
  • 1 tsp. kosher salt
  • 1 cup dry long-grain white rice (such as Jasmine or Basmati), rinsed
  • 2 1/2 cups lower-sodium chicken or vegetable broth

Sumac-Cucumber Salad

  • 1/2 cup shaved (or very thinly sliced) red onion
  • 2 Tbsp. red wine vinegar
  • 2 tsp. ground sumac
  • 1/2 tsp. kosher salt
  • 2 Persian cucumbers, halved lengthwise and thinly sliced into half moons
  • 1 cup diced Roma or plum tomatoes
  • 1/4 cup finely chopped fresh parsley
  • 2 Tbsp. finely chopped fresh mint leaves
  • 2 Tbsp. extra-virgin olive oil

Lemony Yogurt

  • 1/2 cup plain full-fat Greek yogurt
  • 1 Tbsp. fresh lemon juice
  • 1 grated garlic clove (or 1/2 tsp. granulated garlic)
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Instructions 

  • Sauté Aromatics. Heat olive oil in a large sauté pan or skillet with a fitted lid over medium heat. Add diced onion and cook until tender, 3 to 4 minutes. Stir in garlic, tomato paste, turmeric, paprika, coriander, and black pepper; cook until fragrant, 2 minutes.
    Brown Meat. Add ground turkey and season with kosher salt. Cook, breaking up the meat with a spatula or wooden spoon, until browned, 6 to 8 minutes.
  • Add rice; stir to coat in oil and spices. Let grains toast for 1 minute. Add broth, stir to combine, and bring mixture to a boil. Cover, reduce heat to low, and gently simmer until the liquid is absorbed and the rice is tender, 23 to 27 minutes.
  • Start Cucumber Salad. Place red onion in a medium mixing bowl. Add red wine vinegar, sumac, and kosher salt; toss to combine. Let sit for at least 15 minutes (or up to 1 hour ahead), stirring or tossing occasionally. (I like to give the red onion a head start so it gently pickles and softens in the vinegar mixture.)
  • Mix Yogurt. Meanwhile, combine yogurt, lemon juice, and garlic in a small bowl; mix well. Set aside.
  • Finish Cucumber Salad. Right before the turkey and rice mixture is ready, add cucumbers, tomatoes, parsley, mint, and olive oil to the bowl of pickled red onion; toss to combine.
  • Assemble. Spoon turkey and rice mixture into bowls and top with a dollop of lemony yogurt and a generous spoonful of sumac-cucumber salad. Garnish with extra cracked black pepper and/or fresh herbs, if desired.

Notes

  • Make-ahead: You can prepare the cucumber salad and yogurt mixture up to 1 day in advance. Store in separate airtight containers in the fridge until ready to use. (The flavor and texture of the cucumber salad actually improves as it sits, in my opinion!)
  • Store: Refrigerate leftover turkey and rice in an airtight container for up to 3 days. Store toppings separate so they stay crisp and fresh.
  • Reheat: Rewarm individual portions of the turkey and rice mixture in the microwave or in a skillet over medium heat. You may need to add a splash of broth or water to help loosen the rice mixture and restore moisture.

Nutrition

Serving: 1.5cups | Calories: 521kcal | Carbohydrates: 46g | Protein: 29g | Fat: 25g | Saturated Fat: 5g | Sodium: 980mg | Fiber: 1.5g | Sugar: 5g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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Recipe Rating




12 Comments

  1. Laura lawson says:

    5 stars
    Amazing unique combo-loved salad and dinner net all in one

  2. Allison says:

    5 stars
    Delicious! Definitely saving this recipe to make again

  3. Ava says:

    5 stars
    Really enjoyed this recipe!

  4. Valerie says:

    5 stars
    So delicious and easy to make!!

  5. Amanda says:

    Made this for dinner tonight. I added a can of chickpeas per the recommended additions (I love to add them anywhere I can for the protein, fiber, and their ability to curb the hunger hormone). This meal was delicious! The whole family loved it, including the kids! If you make this, I would recommend doubling the yogurt sauce. Between the four of us, there is no sauce left but plenty of salad and rice mixture. For the yogurt sauce, I used fresh garlic and a little garlic powder, cause garlic is measured with the heart and the fresh garlic wasn’t quite the level I wanted it to be. Overall…fantastic!

    1. Jamie Vespa says:

      I’m so glad you enjoyed it, Amanda! Thank you for the feedback!

  6. Julie says:

    5 stars
    Delicious!!

  7. Trudie says:

    5 stars
    So good! I was wondering how flavorful it would be but 10/10! Great weeknight dinner with meal prep.

  8. Sam says:

    5 stars
    This was incredible! Really simple recipe with great flavor. Will be a weekly staple!

  9. Joanna says:

    Can I use cauliflower rice instead of regular? And if so, how would it change the cooking instructions?

  10. Rachel says:

    2 1/2 cups of broth seems like a lot of broth for 1 cup of rice, so I’m wondering if that’s the correct measurement

    1. Trudie says:

      Perfect amount rice turned out great