Ground turkey, rice, green beans, tomatoes, and delicious seasonings are combined for a delicious and quick skillet meal!
I am not kidding when I say I have been stress eating French Coconut pie for the last couple of days, working on this rebrand.
But that’s done, and aside from some housekeeping stuff that is no big deal will keep me busy for the next hundred years, I am ready to forge ahead. So, let’s do this!
I made this Ground Turkey Skillet dish throughout last November and December when the holidays were all up in my business. It was pretty much a lifesaver. Occasionally, I would use Rotel instead of the plain canned tomatoes, for some added heat. Brown the turkey and onion, then throw everything else in there, simmer, and voila! Dinner.
My love for one pan meals will never change. Skillet dinners for life, my friends!
other skillet dishes we love!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
How To Make This Ground Turkey Skillet Recipe
Ground Turkey Skillet
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 1/4 pound lean ground turkey
- 1 small sweet onion , diced
- 15 ounce can diced tomatoes , undrained
- 6 ounces green beans , cut into 2-inch pieces (about 1 1/2 cups)
- 1 1/2 cups short grain white rice
- 2 1/2 cups low sodium chicken broth
- 1 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs
- 1/8 teaspoon cracked red pepper flakes
- 2 teaspoons grainy mustard
- 2 teaspoons worcestershire sauce
Instructions
- In a large nonstick skillet, heat the oil over medium-high. Add the turkey and onion; sauté until onions become soft and no pink remains with the turkey (about 3 minutes), stirring occasionally. Season with some salt and pepper. Drain off fat; return to heat.
- Stir in all the other ingredients. Bring to boil, cover, then reduce heat to medium-low, simmer for 20-22 minutes until rice is done.
- Remove from the heat, taste and adjust seasoning if necessary. Serve immediately and enjoy!
Remy says
I’ve made this with turkey before and it’s great but I don’t have any on hand tonight. Could i use 1.5 pounds of ground beef and sausage instead
Amy @Belly Full says
Hi Remy – you can definitely replace the turkey with ground beef and/or sausage, but cut back the amount to 1 1/4 pounds, otherwise there won’t be enough liquid for the rice to cook properly.
Courtney Wilson says
Trying to make it even more healthy lol would brown rice instead of white change how this needs to be cooked/how long?
Amy @Belly Full says
I’ve never tried it with brown rice, but I’m sure it would be fine. Without further recipe testing I couldn’t say for sure, but it does typically take a little longer. Just test after a few extra minutes, maybe.
Beth says
Worcestershire sauce is full of salt. Any suggestions for a substitution?
Running mom says
I am going to try this recipe tonight. Saw the question about replacing worchestershire. My daughter and I are GF and so I use balsamic vinegar and just a little salt. It is easier and cheaper than looking for GF worchestershire. I will be making that substitution in my version.
Snug says
Hi! would spicy brown mustard and/or dijon work? I don’t have grainy (and don’t have dijon atm either, lol!) thanks!
Amy @Belly Full says
Yep, either are fine!
Susan Grottke says
Made this last night. Eating the leftovers for breakfast. Everyone LOVED it. Kids gobbled it down. 4 year old also had it for breakfast and is asking for more. I followed the recipe except I used frozen mixed Vegs as we just had green beans. Absolutely going in the rotation
ila bhatnagar says
Awesome, thanks for the suggestion of the frozen mixed veggies…only ingredient I didn’t have on hand were the green beans, but I had the frozen mixed veggies…perfect!
Baba Dre says
I just subbed black beans for green and I didn’t have grainy mustard, but it was still delish!
Thanks,
The Cooking Baba
Leah says
I only have long grain white rice, will that work? Do I have to change anything?
Amy @Belly Full says
Hi Leah – That will be fine! No need to change anything.
Jeana says
Does it require to ride to be cooked before hand or am I putting dried rice in the mixture?
Amy @Belly Full says
Uncooked rice.
Carlotta Curry says
…. Just started making that eight now due to it’s the end of the month and as every adult knows food get low lol. Thanks for this skillet idea we been trying to cut back on the pork… And eating more lean meats chicken, turkey and beef. Pleased to know you create skillets like that
Marsha says
I made this dish and it was a tasty dish. I did add other seasonings to this dish. If I make this again, I would omit the rice by a half of cup, due to it was too much rice and cut 1/4 cup of water. otherwise, I did like the dish.
CT says
This was very good and very easy on my touchy digestive system. Thanks for sharing.
Mike says
After fasting for 2 days to calm my pancreas down, I made this healthy dish and it was delicious! I left the red pepper flakes out and subbed smoked paprika. Crazy good.
Rochelle says
Will not using the grainy mustard alter the taste dramatically????
Amy @Belly Full says
No, not dramatically, but for optimal flavor I would leave it in.
Nathan Hunzeker says
Just made this…very good! I feel like it could be so flexible on ingredients!! Can’t wait to experiment with it. Thank you for the inspiration.
Cara says
I made a double batch of this, and it was perfect. Thank you for sharing!
Ashley says
Can you post the calories/nutrition info?
Thanks!
Angela Mattina says
I made turkey skillet but did something wrong. Was very liquidity. Was I suppose to drain tomatoes? I used about a puns of meat. Too much broth? Otherwise it was delish.
Amy @Belly Full says
Hey Angela, sorry to hear that. As per the instructions you do not want to drain the tomatoes, so that is correct. However, you should have used 1 1/4 pounds of turkey. Maybe that was the issue, since the more meat will soak up more of the liquid. I don’t know, without me having watched you. I’ve made this countless times and it’s never watery.
Sonya says
Ugh… i only have beef broth,… will this work?
Amy @Belly Full says
Hi Sonya – you can use beef broth, but it will have a much stronger flavor. Which isn’t necessarily a bad thing. I just wouldn’t want it to drown out the other ingredients. Try it!
Maria says
If I wanted to sub brown rice, which takes double the time to cook, should I cook the rice separately or will all ingredients be ok for that long?
Amy @Belly Full says
Cook it separately, otherwise the green beans will be too soggy. Although, be aware the rice won’t soak up all that great flavor from cooking it as intended, and therefore the results will be different.
Heather says
I only have canned green beans. Would they work in this recipe, or just fall apart?
Amy @Belly Full says
Hi Heather – ya, unfortunately I think they’ll get mushy. Maybe add them in at the very end?
Jennifer Farley says
I missed the big rebranding! I love the new name. And I love this skillet dish. What a wonderful weeknight dinner.
Dorothy @ Crazy for Crust says
This is totally a keeper recipe!! LOVE.
Aggie says
looooove the new space & name! Congrats girl, it’s beautiful! And your food looks amazing as always!
Melissa says
Skillet dinners 4LYFE.
And man, how much do I still love this white and the new fonts…
Carrie@bakeaholicmama says
Amy I LOVE your new design, it’s so clean and fresh looking. Plus the rebrand. Great name!
Also this skillet dinner is right up my ally, my kind of weeknight meal.
Sues says
This looks like a delicious skillet dinner and one that would make great leftovers for bringing to work the next day!