One Pot Creamy Turkey and Rice

You shouldn’t have to dirty every utensil and pot in the cupboard just to make a tasty, satisfying dinner. This recipe is a classic, down-to-earth meal that’s full of comfort.

Yes, It's from Scratch

This recipe comes together quickly, but we haven’t taken any shortcuts, so it’s truly “from scratch.” For example, you won’t need a can of soup to make a savory, creamy sauce here. You can make it yourself by whisking broth and milk into already floured veggies. When you stir it all together, you’ve made a dinner that that can proudly wear its “homemade” description with pride.

If you want to do your future self a favor, consider making a double batch of the rice that forms the starchy base of this recipe. Toss the leftover grain into your fridge or freezer, and then use it in soups, stews or to make your own homemade version of fried rice.

The actual mechanics of cooking this recipe are simple. Start the rice and broth at the same time so that the rice will be ready to go once the other ingredients are prepped. As the rice is bubbling away, you can wash, chop and sauté your vegetables. Here, the recipe calls for onion, bell pepper, garlic and mushrooms, but you can mix and match as long as you keep the general proportions about the same. Do you have some leftover sautéed spinach from last night’s dinner? Toss it in. No corn or peas? No worries – any other frozen vegetable medley will get the job done. Peppers not a family favorite? Swap in carrots, celery or sweet butternut squash instead.

Even the turkey is negotiable here. If you don’t have any on hand, a rotisserie chicken from the grocery store will do the trick. If you’re cooking with a vegetarian in mind, you can sub in “chik’n” or other plant-based meat substitutes. Or give things a pescatarian twist by using two cans of tuna instead of turkey.

One Pot, Many Occasions

This is a warm and welcoming meal, and it’s one that you’ll probably want to add to your rotation of favorites. Try it on a weeknight when everyone’s busy schedules call for a dinner that’s reheatable (it will taste great for lunch the next day, too). Take it along to your next community potluck dinner, and don’t be surprised when it’s the first empty dish on the table. Or transfer it into a microwaveable container and drop it off as a “welcome to the neighborhood” meal for the new folks on the block.

One Pot Creamy Turkey and Rice Recipe

Prep Time: 15 min.

Cook Time: 15 min.

Total Time: 30 min.

Serves: 6 | Difficulty: Easy

Ingredients:

2½ cups chicken broth, divided

1 cup long-grain white rice

2 Tbsp. butter

½ cup onion, chopped

½ cup red bell pepper, chopped

2 cloves garlic, minced

1 cup mushrooms, chopped

¼ cup all-purpose flour

½ tsp. salt

¼ tsp. pepper

¼ tsp. dried thyme

¼ tsp. paprika

1 cup milk

2 cups cooked turkey, chopped

1 cup frozen corn kernels

1 cup frozen peas

Directions:

1. In a medium saucepan, add 2 cups broth. Bring to a boil, then add rice. Reduce heat to low and cover. Cook 15-20 minutes, until rice is cooked. Set aside.
2. In a large skillet over medium heat, add butter. Add onion and bell pepper. Sauté until tender, then add garlic and mushrooms. Cook until moisture is released from mushrooms.
3. Sprinkle flour, salt, pepper, thyme and paprika over vegetables. Cook 1 minute.
4. Slowly stir in ½ cup broth and milk. Stir in rice, turkey, corn and peas. Stir until combined and heated through.
5. Serve and refrigerate leftovers.