Very Veggie & Turkey Skillet Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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one pot stir fry like meal Ingredients:
3/4 pound ground turkey (99% lean) (you can use cubed chicken breast or turkey if preferred) |
1 tablespoons olive oil |
1/2 cup chopped onion |
2 cloves garlic, minced |
1/2 cup finely chopped yellow squash |
1/2 cup finely chopped tomato |
1/2 cup sliced celery |
1/2 cup sliced carrot |
1 salt |
1 ground black pepper |
1 cup brown rice |
1 1/2 cups chicken broth |
4 cups baby spinach |
Directions:
1. In a large, deep nonstick skillet over medium-high heat, cook the ground turkey, breaking it up with the back of a spoon, for 8 to 10 minutes, or until no longer pink. With a slotted spoon, transfer the turkey to a medium bowl.
2. In the same skillet over medium heat, warm the oil. Add the onion and garlic. Cook, stirring often, 5 minutes, or until the onion is softened. Add the squash, tomato, celery, and carrot. Cook, stirring often, about 5 minutes, or until the vegetables are crisp-tender.
3. Return the turkey and any juices to the pan. Season to taste with salt and pepper, and stir to combine. Stir in the rice, water, and bouillon granules. Bring to a boil. Reduce the heat to low, cover, and cook about 15 minutes, or until the rice is tender. Stir in the spinach, cover, and cook about 1 minute longer, or until the spinach is wilted.
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