Mediterranean Ground Turkey and Rice Bowls

• Ground Turkey

  0.5 lb
• Long-Grain White Rice

  0.5 cup
• Water

  1 cup
• Olive Oil

  1 tbsp
• Yellow Onion

  0.5 medium
• Garlic

  2 cloves
• Red Bell Pepper

  1 medium
• Canned Diced Tomatoes

  7.5 oz
• Chicken Broth

  0.5 cup
• Ground Cumin

  1 tsp
• Smoked Paprika

  0.5 tsp
• Dried Oregano

  0.5 tsp
• Salt

  0.5 tsp
• Black Pepper

  0.3 tsp
• Fresh Parsley

  2 tbsp
• Lemon

  0.5 medium
• Greek Yogurt

  0.3 cup

All Steps

1. 1

   Rinse the rice thoroughly under cold water. In a small saucepan, combine 0.5 cup of rice with 1 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.

2. 2

   While the rice cooks, chop the onion, mince the garlic, and dice the red bell pepper.

3. 3

   Heat olive oil in a large skillet or non-stick pan over medium-high heat. Add ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set turkey aside.

4. 4

   Reduce heat to medium. Add chopped onion and bell pepper to the same skillet. Sauté for 5-7 minutes, until softened. Add minced garlic and cook for another minute until fragrant.

5. 5

   Return the cooked turkey to the skillet. Stir in the diced tomatoes (undrained), chicken broth, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook for 10-12 minutes, allowing the flavors to meld.

6. 6

   Chop fresh parsley. Squeeze the juice from half a lemon.

7. 7

   To serve, divide the cooked rice between two bowls. Spoon the Mediterranean ground turkey mixture over the rice. Garnish with fresh parsley and a dollop of Greek yogurt. Serve immediately.