Description
This Ground Turkey Broccoli Cheese Rice Skillet is a comforting and hearty one-pan meal perfect for busy weeknights. Ground turkey is cooked with aromatic onions and garlic, then simmered with rice, broccoli, and flavorful herbs in a savory broth. Topped with a golden, cheesy panko crust under the broiler, this dish offers a delightful combination of textures and flavors in just 40 minutes.
Ingredients
Scale
Protein & Vegetables
- 1 pound ground turkey
- 1 small sweet onion, finely diced
- 3 garlic cloves, finely minced
- 1 large head broccoli, cut into 1-inch pieces
Liquids & Dairy
- 1 ¾ cups chicken broth
- ½ cup whole milk
- 1 tablespoon salted butter, melted
- 1 ½ cups shredded cheddar cheese
- ¼ cup grated Parmesan cheese
Grains & Breadcrumbs
- 1 ¼ cups long-grain white rice, rinsed
- ¼ cup panko breadcrumbs
Oils & Seasonings
- 2 tablespoons olive oil, divided
- ¾ teaspoon dried oregano
- ¾ teaspoon dried basil
- 1 teaspoon paprika
- 1 teaspoon Dijon mustard
- 1 ¼ teaspoons salt
- ½ teaspoon black pepper
Optional Garnish
- Green onions (green parts only), thinly sliced
Instructions
- Cook turkey: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it apart with a spatula, for 7-8 minutes until fully cooked and no longer pink.
- Add onions and garlic: Add the remaining tablespoon of olive oil and the finely diced onion to the skillet. Cook for 2-3 minutes, stirring frequently, until the onion becomes translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add broth, seasonings, rice, and broccoli: Pour in the chicken broth and whole milk, scraping the bottom of the skillet to loosen any browned bits. Stir in dried oregano, dried basil, paprika, Dijon mustard, salt, and black pepper. Add the rinsed rice and stir to combine evenly. Arrange the broccoli florets on top of the rice mixture in a single layer, but do not stir them in.
- Simmer: Cover the skillet and reduce the heat to medium-low. Let it simmer gently for 18-20 minutes, or until the rice is fully cooked, tender, and the liquid has been absorbed.
- Make topping: While the rice cooks, combine the melted butter, panko breadcrumbs, and grated Parmesan cheese in a medium bowl. Mix well to form the topping mixture.
- Add cheese and topping: Once the rice is cooked, stir in the shredded cheddar cheese until it melts completely. Evenly sprinkle the Parmesan breadcrumb mixture over the top of the skillet.
- Broil and serve: Preheat your oven’s broiler. Place the skillet under the broiler for 2-3 minutes, or until the breadcrumb topping turns golden brown and crispy. Remove from heat, garnish with thinly sliced green onion tops if desired, and serve immediately.
Notes
- Rinsing the rice removes excess starch and helps prevent it from becoming gummy.
- If you prefer, you can substitute ground chicken or lean ground beef for the turkey.
- For a lower fat option, use low-fat milk and reduce or omit the butter in the breadcrumb topping.
- Keep an eye on the broiler step to avoid burning the topping since broiler intensities vary between ovens.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
