This quick and creamy one-pot turkey and rice dish is bursting with flavor and the perfect way to use up leftover turkey! Ready in just 30 minutes, it’s fast, easy, and absolutely delicious.
INGREDIENTS
- 2 tablespoons butter
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 cup chopped mushrooms
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon paprika
- 2 cups chicken stock
- 1 cup milk (I used 2%)
- 2 cups cooked turkey, chopped (or substitute chicken)
- 1 cup rice
- 1 cup frozen corn kernels
- 1 cup frozen peas
INSTRUCTIONS
- In a large skillet with a lid, melt the butter over medium heat.
- Add the onion, garlic, and mushrooms, and cook for 2–3 minutes, stirring occasionally, until the onion softens.
- Stir in the flour, salt, pepper, thyme, and paprika. Cook for another minute, stirring constantly.
- Gradually pour in the chicken stock and milk, stirring to combine.
- Mix in the turkey and rice, then bring the mixture to a boil over medium heat.
- Reduce the heat to low, cover the skillet with a lid, and let it simmer for 15–20 minutes, or until the rice is tender.
- Stir in the frozen corn and peas, cooking for an additional few minutes until heated through.
NOTES
- This recipe uses long-grain white rice. If using a different variety, adjust the liquid and cooking time based on the package instructions. For long-grain white rice, 2 cups of liquid and a 20-minute cooking time were needed. Adjust chicken stock and cooking time if necessary.
