One-Pot Spiced Turkey and Rice
Updated October 14, 2024
Linda Xiao for The New York Times. Food Stylist: Monica Pierini.
- Total Time
- 55 minutes
- Prep Time
- 10 minutes
- Cook Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
3 tablespoons extra-virgin olive oil
1 medium yellow or red onion, diced
1 tablespoon tomato paste
3 garlic cloves, grated or finely minced
1 (1-inch) piece fresh ginger, finely grated, or 1 small red or green chile pepper, minced, or use both
1 ½ teaspoons fine sea salt, plus more to taste
1 ½ teaspoons garam masala, plus more to taste
¼ teaspoon ground cinnamon
¼ teaspoon ground cayenne
1 pound ground turkey
1 cup long-grain white rice (basmati or jasmine)
1 cup frozen peas or corn
1 cup freshly chopped cilantro or parsley, more for serving (optional)
Nutritional analysis per serving (4 to 6 servings)
33 grams carbs; 52 milligrams cholesterol; 323 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 13 grams fat; 2 grams fiber; 391 milligrams sodium; 19 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Add olive oil to a 3- to 4-quart Dutch oven. Add onion and cook until tender, 3 to 5 minutes. Add tomato paste, garlic and ginger and chile, if using, and cook until fragrant, 1 to 2 minutes. Stir in salt, garam masala, cinnamon, cayenne and turkey. Cook, breaking up the meat with a spatula or spoon, until it’s deeply browned, 6 to 10 minutes.
- Step 2
Stir in the rice and coat in mixture. Stir in 2½ cups of water and bring to a boil. Cover and reduce heat to very low. Cook at a gentle simmer until the liquid is absorbed and the rice is just tender, 23 to 27 minutes.
- Step 3
Remove the lid and stir in the peas and cilantro or parsley, if using. Cover and cook until the peas are heated through, another 1 to 3 minutes. Taste and add more salt if needed. Top with more chopped herbs if you like, and sprinkle with more garam masala.
Private Notes
Comments
This one is a keeper! Easy prep and one pot are always a favorite. I agree with another commenter that increasing garlic, ginger, and spices would be good for flavor. We don’t do it this round but will the next time we make it. Only changes I made was using brown rice. I soaked the rice for about 5 hours and the cooking time in the recipe worked.
quick and pretty decent, good for a weeknight! i’d recommend using 1/4-1/2 cup less water and check the rice periodically. i used the full 2.5 cups and it turned out a bit mushy. i’d also recommend topping with green onions and a fried egg!
This was well received—excellent. Doubled all of the spices (not the salt) including the ginger. Used half of a large serrano pepper as well. Used peas which were fine. 24 minutes for the basamati rice I used.
Good, super easy. Maybe my garam masala blend wasn’t the best, I feel like there was too much cinnamon in the dish overall… so I feel like I’d actually like it better without the spices. I threw in a habanero pepper and wow what a flavor explosion! The peas are the best!
Made this with my mom who can't handle hot spice anymore, but likes the flavor blend of spice, ginger, cinnamon, etc. 2 c. water was plenty and added an orange pepper, more cumin and coriander (in place of garam masala). We loved it--especially with cucumber and onion relish and marinated mushrooms for additional flavor bling. Easily modified to add more/other veg., heat level. A good, basic warm spice dish!
This was a surprise winner. My family requested that it become a regular part of the rotation. Unfortunately, I was out of onions so I sauteed some leeks instead. I took the advice of other commenters and only used 2 cups of water. I served a sauce on the side made with yogurt and some TJ's Zhoug which went over well.