One Pan Turkey Rice Bowl with Veggies
Looking for a quick, easy meal that won’t leave you with a ton of dishes? This One Pan Turkey Rice Bowl with Veggies is perfect for busy weeknights. Throw everything into one pan, and you’ve got yourself a hearty, satisfying meal that’s full of protein, veggies, and rice.
If you loved this quick and easy recipe for busy weeknights, you’ll also enjoy my Creamy Pepper and Spinach Chicken or Cabbage Pasta. If you’re into a sheet pan and one-pot meals, give my Smoked Pork Ribs and Cabbage Casserole a try.
For something oven-free and lighter, I recommend my Japanese Tuna Onigiri. And when you’re craving a quick dessert, don’t miss out on my Apple Cake (more apples than dough), Yogurt Cake (No Flour), or Morello Sponge Cake.
If you’re in the mood for a late weekend breakfast, my Cabbage or Potato Frittata will hit the spot!
Let’s talk about this One Pan Turkey Rice Bowl with Veggies!
So, you’ve got turkey, rice, and veggies. But wait, we’re not stopping there. This simple, no-fuss recipe combines it in a single pan, saving you from the usual mess of multiple pots and pans. Perfect, right? It’s easy to make, and guess what? No one will ever guess that it took you less than an hour to make this filling, delicious meal. Whether you’re feeding the family or meal-prepping for the week, this recipe will impress without making you sweat in the kitchen. Plus, you’ll love how it uses ingredients you probably already have at home!
Now, let’s be real: there’s always that one person who says, “This tastes better than I expected,” and you’ll be just sitting there, smugly nodding, knowing it only took a few simple steps. It’s a win-win, trust me.
Why You’ll Love This Recipe
This recipe is the definition of easy! It’s a one-pan meal, which means less cleanup, and it’s packed with everything you need: turkey for protein, rice for fibre, and veggies for, well, all the good stuff. Plus, it’s customizable! If you don’t have turkey leg, swap in chicken or a different veggie mix. Perfect for meal prepping, too.
Expert Tip
Don’t overcook the turkey! If you’re using breast instead of leg, keep an eye on the internal temperature to keep it juicy.
What You’ll Need
- Turkey Leg: The star of the dish! If you don’t have turkey leg, you can use breast, but keep it juicy by cooking it properly (tip: don’t overcook). You’ll need about 2.5 pounds of turkey for 4 servings.
- Brown Basmati Rice: I love brown basmati because it’s nutty and holds up well in a one-pan recipe. Plus, it’s a whole grain, so extra points for being healthy.
- Frozen Mixed Veggies: These are a lifesaver on busy days. If you want to go fresh, feel free to swap with whatever veggies you like, but the frozen mix will make life easier.
- Tomato Passata: This is going to add a little sauce base for the rice and turkey to cook in, keeping everything moist and tasty.
- Seasonings: These are the magic ingredients that bring everything together. If you don’t have one, don’t worry—substitute as needed! Smoked paprika is key, though, for that extra oomph.
Step-by-step instructions
Making this one-pan recipe is so simple, that you’ll feel like a kitchen pro in no time—no fancy techniques or crazy ingredients needed! Just season the meat, pop it in the oven, and let everything cook together in the same pan. While the the meat roasts, you’ll get the rice ready, so everything cooks up perfectly.
Before you know it, you’ll be sitting down to a hearty, comforting meal that looks impressive but takes barely any effort at all. Let’s call it “delicious simplicity.”
- Prep and Roast the Turkey
Preheat your oven to 400°F (200°C/180°C fan/gas mark 6). Score the leg(s) and rub with a seasoning mix. Place in a pan with 2 cups of water around it. Cover with foil and roast for 25 minutes. - Prepare the Rice
Rinse the rice until the water runs clear and soak it in warm water while the meat cooks. Defrost the frozen veggies. - Add the Rice
After 25 minutes, remove the pan from the oven, drain the soaking rice, and add it around the turkey in the pan. Stir lightly, then return the pan to the oven for another 20 minutes. - Add Veggies and Tomato Passata
Add the defrosted veggies and tomato passata to the pan. Stir gently and cook for an additional 15 minutes, or until the rice and veggies are tender. - Serve with Pickles
Let the dish rest for 5 minutes, then slice and serve with the rice, veggies, and a side of pickles for a tangy contrast.
A full list of ingredients and instructions can be found in the recipe card below.
Substitutions
- Rice: Use white rice, but reduce cooking time. (see recipe notes for more info)
- Veggies: Use fresh veggies or swap in your favourite mix.
- Turkey: Swap with chicken if you prefer.
FAQs
More Recipes You May Like
- Tantalizing Turkey Mince Noodles: A Delight
- Turkey Meatballs In The Oven
- Turkey Wontons Recipe – A Simple and Light Appetizer
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One Pan Turkey Rice Bowl with Veggies
Equipment
- 11×8 inch (28×20 cm) Baking pan or a 12 to 14 inches (30 to 35 cm) oven-safe pan, should work as well, or somewhere in between
Ingredients
For the Turkey
- 2.5 pounds large turkey drumsticks or two smaller
Seasonings
- 2 tbsp olive oil optional, for rubbing
- 2 tsp kosher salt or adjust based on turkey size
- 1 tsp ground black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp ground sage
- ¼ tsp cayenne pepper optional, for a slight kick
For the Rice & Veggies
- 200 g brown basmati rice 1 cup
- 500 g frozen mixed veggies 1 bag
- 5 garlic cloves minced
- 200 ml tomato passata about ¾ cup
Instructions
Prep and Roast the Turkey
- Preheat your oven to 400°F (200°C/180°C fan/gas mark 6). Start by preparing the turkey leg(s): make a few small cuts into the meat to allow the seasoning to penetrate deeply and ensure even cooking. Mix all the seasonings in a bowl, then rub the mixture all over the turkey. Place the seasoned turkey in a large, oven-safe pan and add 2 cups of water around (not over) the meat. Cover the pan tightly with foil and place it in the preheated oven to roast for 25 minutes.
Prepare the Rice While the Turkey Cooks
- Rinse the rice thoroughly under cold water until the water runs clear, removing any excess starch. Soak the rice in warm water while the turkey is in the oven—this will help it cook faster later. Take the frozen veggies out of the freezer to defrost during this time.
Add the Rice to the Pan
- After the turkey has roasted for 25 minutes, take it out of the oven and remove the foil. Drain the soaking water from the rice, then evenly sprinkle the rice into the pan around the turkey. Gently stir to ensure the rice is submerged in the water, while leaving the turkey undisturbed on top. Return the pan to the oven and cook uncovered for another 20 minutes.
Incorporate the Veggies and Tomato Passata
- Remove the pan from the oven again. Scatter the defrosted veggies over the rice and pour the tomato passata evenly across the pan. Lightly stir to mix the rice, veggies, and passata, being careful not to shift the turkey too much. Place the pan back in the oven and cook for an additional 15 minutes, or until the rice and veggies are cooked through and tender.
Serve with a Side of Pickles
- Once everything is cooked, let the turkey rest in the pan for about 5 minutes. Slice the turkey and serve it alongside the rice and veggie mixture. For the ultimate finishing touch, add some pickles on the side—they’ll bring a tangy contrast that ties everything together beautifully.
Notes
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Rice Variations and Cooking Times:
- Brown basmati rice: As used in this recipe, it takes approximately 20 minutes to cook when soaked in warm water beforehand. Adjust the water ratio as needed.
- White basmati rice: Requires a shorter cooking time of 10-12 minutes. Reduce the total cooking time after adding the rice to avoid overcooking.
- Arborio rice: Expect a creamier texture due to its starch content. Cook for about 18-20 minutes but check for doneness as it may need slightly more liquid.
- Bulgur: This cooks much faster, taking only 12-15 minutes. Add it in the last 15 minutes of cooking the turkey and veggies.
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Turkey Tips:
- If using turkey breast instead of legs, check for an internal temperature of 165°F (75°C) to prevent it from drying out.
- Cutting slits into the meat ensures better seasoning distribution and even cooking.
-
Veggie Suggestions:
- If using fresh veggies instead of frozen, blanch them briefly before adding them to the pan for quicker cooking.
-
Seasoning Adjustments:
- Adjust cayenne pepper based on your heat tolerance. It’s optional and can be skipped for a milder dish.
-
Serving Size:
- A turkey leg weighing 2.5 pounds should comfortably feed four people. Adjust portions if using a different cut or size.
-
Water Ratios:
- Ensure the water level is just enough to cover the rice without oversaturating. You can always add a little more during cooking if needed.
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Resting Time:
- Allow the turkey to rest for a few minutes before serving to lock in the juices.
