Ground Turkey Skillet With Rice and Green Beans
Quick one-skillet dinner combining seasoned ground turkey, tender rice, and green beans in a savory broth-based sauce. Pantry-friendly ingredients come together in under 30 minutes for a balanced, weeknight-ready meal. The grainy mustard and Worcestershire add subtle depth to the mild turkey, while Italian seasoning and red pepper flakes provide warmth. Serve family-style straight from the skillet for casual weeknight dinners or meal prep.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 onion, chopped
- 14 ½ ounces diced tomatoes, canned, undrained
- 6 ounces green beans, canned, cut into 2 inch pieces
- 1 ½ cups short grain white rice, drylong grain white rice1:1grains
will be slightly less tender
- 2 ½ cups low-sodium chicken brothvegetable broth2.5:2.5broth
lighter result
- 1 teaspoon coarse salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- ⅛ teaspoon red pepper flakes, cracked
- 2 teaspoons grainy mustard
- 2 teaspoons Worcestershire saucesoy sauce2 teaspoons=2 teaspoonscondimentadds glutenadds soy
saltier, umami-forward result
Full guide →
Instructions
- 1
Heat oil in large skillet over medium-high heat.
- 2
Add ground turkey and chopped onion, cook until turkey loses pink color and onion softens, stirring occasionally.
- 3
Season with salt and pepper, then drain excess fat if needed.
- 4
Add diced tomatoes, green beans, rice, chicken broth, garlic powder, Italian seasoning, red pepper flakes, mustard, and Worcestershire sauce.
- 5
Bring to a boil, then cover and reduce heat to medium-low.
- 6
Cook until rice is tender.
- 7
Taste and adjust seasonings as desired before serving.
Tips
Drain canned vegetables thoroughly before adding to reduce excess liquid and prevent a mushy final texture.
Resist lifting the cover during the final cooking stage; steam trapped inside cooks the rice evenly and prevents sticking.
Substitute fresh green beans by cutting them into 2-inch pieces and adding 5 minutes earlier so they cook through without turning mushy.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat on stovetop with splash of broth to restore moisture.
Prepare ingredients up to 1 day ahead. Cook and refrigerate, then reheat gently before serving.
Serve directly from skillet family-style, or divide into bowls. Pair with crusty bread or simple side salad.
Common Mistakes
Do not skip draining the fat after browning turkey to avoid an overly greasy final dish.
Do not lift the cover while rice cooks to avoid releasing steam and extending cooking time.
Do not use high heat during simmering to avoid scorching the bottom layer of rice.
Substitutions
saltier, umami-forward result
Full guide →fresher flavor, add at 5 minute mark
will be slightly less tender
FAQ
Can I use fresh green beans instead of canned?
Yes. Use 6 ounces fresh green beans trimmed and cut into 2-inch pieces. Add them when you add the rice mixture, but reduce the chicken broth by 0.25 cup since fresh beans release less liquid.
What if the rice seems dry at the end of cooking?
Add broth or water 2 to 3 tablespoons at a time, cover, and simmer another minute or two. Do not add too much at once to avoid mushiness.
Can I freeze leftovers?
Yes. Freeze in airtight containers up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop with a splash of broth to restore texture.