Cheesy Turkey and Tomato Rice Bake
Cheesy Turkey and Tomato Rice Bake
Ingredients
For the Turkey and Rice Base
- 1 pound ground turkey, lean
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounces, undrained
- 2 cups chicken broth
- 1 1/2 cups uncooked white rice, long grain
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cheesy Topping and Garnish
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 3
Add the diced yellow onion to the skillet with the cooked turkey and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min
- 4
Stir in the undrained diced tomatoes, chicken broth, uncooked white rice, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer, then remove from heat.
⏱️ 5 min
- 5
Transfer the turkey and rice mixture to the prepared baking dish. Cover tightly with aluminum foil.
⏱️ 2 min
- 6
Bake for 25 minutes, or until the rice is nearly tender and most of the liquid has been absorbed.
⏱️ 25 min•🌡️ 375
- 7
Remove the foil. Sprinkle both the shredded mozzarella and cheddar cheeses evenly over the top of the bake. Return to the oven, uncovered, and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly and lightly golden.
⏱️ 10 min•🌡️ 375
- 8
Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Turkey and Tomato Rice Bake
Ingredients
For the Turkey and Rice Base
- 1 pound ground turkey, lean
- 1 tablespoon olive oil
- 1 yellow onion, small, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes, 14.5 ounces, undrained
- 2 cups chicken broth
- 1 1/2 cups uncooked white rice, long grain
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Cheesy Topping and Garnish
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Add the diced yellow onion to the skillet with the cooked turkey and sauté for 3-4 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
⏱️ 5 min - 4
Stir in the undrained diced tomatoes, chicken broth, uncooked white rice, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a simmer, then remove from heat.
⏱️ 5 min - 5
Transfer the turkey and rice mixture to the prepared baking dish. Cover tightly with aluminum foil.
⏱️ 2 min - 6
Bake for 25 minutes, or until the rice is nearly tender and most of the liquid has been absorbed.
⏱️ 25 min•🌡️ 375 - 7
Remove the foil. Sprinkle both the shredded mozzarella and cheddar cheeses evenly over the top of the bake. Return to the oven, uncovered, and bake for an additional 8-10 minutes, or until the cheese is melted and bubbly and lightly golden.
⏱️ 10 min•🌡️ 375 - 8
Remove from the oven and let stand for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
⏱️ 5 min