OMG yum yum yum! This recipe is an instant new favorite! I’ve been all about the skillet and one-pot meals lately because I’m super busy, so today I made this Greek Turkey and Rice Skillet, which is like a deconstructed version of my Greek Turkey Burgers. The recipe is super simple and uses small amounts of super flavor potent ingredients, like feta and Kalamata olives, to deliver a big flavor punch without driving the price way up.
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Lower Carb Options
I went a little lower on the carb to meat ratio than I usually do, which made the final cost per serving a bit higher, but that’s what fit my needs today. You can make this a super low carb meal by eliminating the rice and broth, doubling the spinach, and adding in some fresh diced tomatoes at the end (you won’t need to simmer since there’s no rice to cook, just stir and cook until heated through). A can of white beans or garbanzo beans would also be nice in there.
Keep Expensive Ingredients in Check
I love using small amounts of feta (and I’m talking small, like 1 oz.) to really punch up the flavor in recipes, but you can’t usually buy just one ounce of feta at a time. So, I buy an 8 oz. block of feta, cut it into four 2 oz. cubes, and freeze them. They thaw fairly quickly at room temperature and then I can use one or two ounces as needed. Like other cheeses, feta does get more crumbly after the freeze/thaw cycle, but I always crumble it over my dishes anyway so it’s not a problem. :)
Trouble Cooking Rice?
Just another couple of quick notes about this one skillet cooking method. You must have a quality thick bottomed pot for this to work. If it heats unevenly you may have some rice that gets scorched while other rice remains uncooked. If you often have trouble with cooking rice or these one pot methods, try cooking the rice separately in the broth, then combining it with the other ingredients in the skillet after cooking.
Greek Turkey and Rice Skillet
Ingredients
- 1 Tbsp olive oil ($0.13)
- 2 cloves garlic, minced ($0.16)
- 19 oz. Ground turkey, 97% lean ($4.59)
- 1 tsp dried oregano ($0.10)
- 1/4 tsp salt ($0.02)
- Freshly cracked pepper ($0.03)
- 1 cup long grain white rice, uncooked ($0.66)
- 1/4 lb frozen cut leaf spinach ($0.42)
- 1/3 cup sun dried tomato halves (about 7 pcs), sliced ($1.00)
- 1/2 cup kalamata olives, sliced ($1.08)
- 1.5 cups chicken broth* ($0.21)
- handful fresh parsley ($0.25)
- 1 fresh lemon ($0.75)
- 1 oz feta ($0.56)
Instructions
- Add the olive oil and garlic to a large deep skillet and sauté over medium heat for 1-2 minutes, or until the garlic is fragrant. Add the ground turkey, oregano, salt, and pepper to the skillet. Continue to sauté until the turkey is cooked through (about 5 minutes).
- While the turkey is cooking, slice the olives and sun dried tomatoes. Once the turkey is cooked through, add the rice, frozen spinach (no need to thaw first), olives, and sun dried tomatoes to the skillet.
- Add the chicken broth and stir until everything is very well combined. Place a lid on the skillet, turn the heat up to medium high, and allow it to come up to a boil. Once it reaches a boil, turn the heat down to low or medium low, and allow it to gently simmer for 15 minutes. Use the lowest level of heat that maintains a steady simmer in the skillet.
- After 15 minutes, give the skillet a brief stir, replace the lid quickly, turn off the heat, and allow it to sit for an additional 10 minutes.
- While the skillet is resting, zest half of the lemon and slice it into wedges. Roughly chop the parsley. Give the skillet a final fluff and stir, then top with lemon zest, parsley, and crumbled feta. Serve with lemon wedges to squeeze over top.
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Notes
Nutrition
How to Make Greek Turkey Rice Skillet – Step by Step Photos
Begin by adding 1 Tbsp olive oil and 2 cloves of minced garlic to a large deep skillet. Sauté over medium heat for about one minute, then add 19oz. ground turkey (97% lean), 1 tsp dried oregano, 1/4 tsp salt, and some freshly cracked pepper. Continue to sauté until the turkey is cooked through. I used Honeysuckle White ground turkey, which inexplicably comes in a 19oz. package.
To the cooked turkey add 1 cup uncooked long grain white rice, 1/4 lb. frozen cut leaf spinach (no need to thaw first), about 1/3 cup dried tomato halves (about 7 pieces) sliced thinly, and about 1/2 cup Kalamata olives (sliced). I use sun dried tomatoes that are *not* packed in oil. I get them in little bags in the produce department and only use a small handful at a time in recipes. The rest store easily in my pantry.
Instead of buying a whole jar of olives, which usually runs $6-$7 dollars, I just grabbed a handful from the olive bar in my grocery store. I did a price calculation to compare the price per pound for the olive bar vs. the jar olives, and they were almost the same, so I opted for the “no leftovers” choice.
Also add 1.5 cups chicken broth to the skillet, then give everything a good stir until the ingredients are evenly combined. I use Better Than Bouillon to mix up the exact amount of broth that I need for recipes and the jar of concentrate stores easily in my fridge without spoiling. Super convenient.
Place a lid on the skillet, turn the heat up to medium-high, and allow the broth to come up to a boil. Once it reaches a boil, turn the heat down to low or medium-low (the lowest temp where it maintains a gentle simmer), and let it simmer for 15 minutes. After 15 minutes, give it a quick stir, replace the lid, turn off the heat, and let it sit for an additional 10 minutes. After that the rice should all be tender and the broth completely absorbed.
While the skillet is simmering, zest the lemon and then cut it into wedges. Roughly chop the parsley. Sprinkle the lemon zest, parsley, and feta over the skillet once it’s finished cooking.
Serve with the lemon wedges to squeeze over top just before eating. NOM. I could seriously eat that whole thing!
So many colors and flavors in this Greek Turkey and Rice Skillet!
Made this tonight and it was delicious! Served it with a salad and my husband and I really enjoyed it.
Had the ground turkey but didn’t know what to do with it. ย Searched recipes and this one popped up. ย It was perfect as I had all the ingredients, even an opened carton of chicken broth. ย It was sooooo good. ย It’s definitely a make again. ย Thank you!
This was great! Made a few adjustments to go with what I already had. Added canned tomatoes and omitted the spinach. Stuffed a few bell peppers with the mixture and topped with mozzarella cheese and baked it until melted and brown on top…..amaaazing!
Cooking time too short to cook the rice. After letting it sit rice was still not fully cooked.
This is one of the easiest and most delicious recipes Iโve made in a long time! I had all the ingredients in my fridge and I wanted somthing different than just meatballs or meatloaf and I came across this recipe and I havenโt had Greek food in a while so I gave it a shot! DEFINITELY MUST TRY THIS RECIPE!!! YUM!ย
Just made this and it was amazing. The lemon zest at the end just makes it. I did substitute artichokes (the ones in oil) for olives , as they are not liked in my house, but appreciate that this was so easy and was a good use of the ground turkey I had on hand.
Anyone have the macro count for this? Whats the serving size?
I am one of those people who always burns rice on the stove (I only manage to make good rice in the Instant Pot), but I cooked this in one pot on the stove and it came out perfect! I was afraid I’d burned the rice when I briefly removed the lid to stir, but after it sat for 10 minutes it had released and was perfectly cooked. This is definitely going into regular rotation!
Quick and easy. I don’t use ground turkey very often so this was a nice change. I also had part of a jar of roasted red peppers that needed to be used so I tossed them in as well. I will definitely make this again.
Wow! This is one of my new favorites, Beth. I was a little nervous about cooking the rice in the same skillet, but it turned out perfectly. Also, I didn’t have olives on hand, and it still tastes incredible. Thank you!
I made this in the Instant Pot for dinner tonight- 4 minutes on manual after sautรฉing the garlic, ground turkey and (added) onion. ย I think this will become a regular in our weeknight rotationย
My family Loves this one! We have to serve it as a side since the 4 of us devour it. I’ve be n sharing this recipe with everyone!
You killed it with this one. The flavors are bold and blend perfectly.
This surprised me how tasty it was. It was so full of flavor and super easy to make.
looks great…going to try this with quinoa instead of rice :)