Louisiana-inspired · Dinner
Creole turkey with tomato rice
Creole turkey with tomato rice brings together savory turkey, tomato rice, peppers, celery, and bright herbs in a colorful, weeknight-ready dinner.
Equipment
- Large skillet
Ingredients
1× recipe · Makes 4 servings
- 1 1/4 pounds ground turkey
- 1 1/2 cups long-grain brown rice
- 1 green bell pepper, diced
- 3 celery stalks, diced
- 1 can (14.5 ounces) diced tomatoes
- 2 teaspoons salt-free Creole seasoning
- 1 cup low-sodium chicken broth
- 4 scallions, thinly sliced
- 2 tablespoons olive oil, divided
- 1 teaspoon kosher salt, divided, plus black pepper
Instructions
Cook 1 1/2 cups long-grain brown rice according to package directions. Keep warm, fluffing or separating it before serving. Combine 1 can (14.5 ounces) diced tomatoes, 2 teaspoons salt-free Creole seasoning, 1 cup low-sodium chicken broth into a smooth sauce.
Break 1 1/4 pounds ground turkey into rough pieces and season with half of 1 teaspoon kosher salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high. Cook the main ingredient until it reaches 165°F; transfer to a plate.
Add the remaining 1 tablespoon olive oil and 1 green bell pepper, diced and 3 celery stalks, diced. Cook until crisp-tender, 4 to 6 minutes. Return the main ingredient, add the sauce, and simmer 1 to 2 minutes until glossy.
Season with the remaining salt and pepper. Divide the prepared base among four plates, add Creole turkey with tomato rice. Finish with 4 scallions, thinly sliced.
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