Ground Turkey Brown Rice with Tomatoes and Chiles

Introduction

Ground turkey cooks with diced tomatoes with green chiles, then gets folded into brown rice heated in oil with allspice and coconut aminos. You get a fast skillet meal with enough protein to work for dinner now and packed lunches later.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Ingredients

• 2 cups cooked brown rice
• 20 ounces of extra lean ground turkey breast
• 1 can (12 ounces) diced tomatoes with green chiles
• 1 ounce vegetable oil
• 1 tablespoon teriyaki sauce
• Seasonings to taste (e.g. garlic powder, lemon pepper, allspice, etc.)

Instructions

1. Spray skillet with cooking spray, and sprinkle in garlic powder and other seasonings. Add turkey, and crumble it as it cooks. Add tomatoes, and mix with turkey until turkey is cooked.
2. Add cooking oil to a wok or deep skillet. Add 1 teaspoon allspice and/or other seasonings.
3. As pan heats slowly add cooked rice (watch for splattering of hot oil). When rice is heated evenly add teriyaki sauce, and mix it evenly.
4. When ground turkey is done cooking add it to rice in wok, mix it thoroughly, and serve.

Variations

• Replace the diced tomatoes with green chiles with fire-roasted diced tomatoes for a smokier flavor and slightly thicker finish.
• Swap the cooked brown rice for cooked white rice if you want a softer texture; just heat it a little more gently so it does not turn sticky.
• Use ground chicken instead of extra lean ground turkey breast for a slightly juicier result with a milder flavor.
• Change the seasoning blend by leaning into garlic powder and lemon pepper for a sharper, brighter profile, or use more allspice for a warmer finish.

Tips for Success

• Use cooked brown rice that has cooled a bit before it hits the wok; wet, freshly steamed rice is more likely to splatter and clump.
• Crumble the ground turkey as soon as it starts to cook so you get small, even pieces instead of large chunks.
• Let the tomatoes cook with the turkey until the meat is fully done and the pan looks less watery, or the rice can turn soggy when you combine everything.
• Add the rice slowly to the hot oil exactly as written to limit splattering.
• Taste after the coconut aminos goes in, then adjust the remaining seasonings since different blends vary a lot in salt and intensity.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze in tightly sealed freezer containers or freezer bags for up to 2 months.

Reheat on the stovetop in a skillet over medium heat with a small splash of water if the rice seems dry, stirring until hot throughout. You can also microwave it in a covered container for 1 to 2 minutes, stirring halfway through.

FAQ

Can you use freshly cooked rice instead of leftover rice?

Yes, but let it cool for a few minutes first so excess steam can escape. Drier rice reheats in oil more cleanly and stays less sticky.

How spicy are the diced tomatoes with green chiles?

Most canned versions are mild to medium. If you want less heat, use a mild can; if you want more, increase the seasoning blend with extra pepper-based spices.

Can you make this with a different protein?

Yes. Ground chicken works well and keeps the same cooking method, while lean ground beef will give you a heavier, richer result.

Why is the rice splattering when it goes into the wok?

That usually means the oil is hot and the rice still has surface moisture. Add it slowly as directed and keep the rice as dry as possible before it goes into the pan.