Cheesy rice loaded with protein and veggies is the perfect kid-friendly one-pot dinner with little to no prep needed. Simply cook the turkey, add garlic and spices, then stir in the rice and flavorings and simmer until perfectly cooked. Right towards the end of cooking, you’ll add the broccoli to give it a quick steam and, viola, you’re done!
This recipe serves more than 4 people, which is great news because it freezes very well and reheats nicely for a work lunch the next day.
Ingredient highlight
White rice! White rice is obtained by removing the bran, husk, and germ from the whole grain rice kernel. Though it does contain less fiber and other nutrients compared to brown rice, the difference is very minimal. It’s more about the foods you pair the rice with (veggies, protein, healthy fats, etc…). I enjoy eating white rice so much more than brown rice, it cooks quickly, and is a good easy-to-digest source of carbohydrates!
Servings 5 – 6
Prep Time 5 minutes 
Cook Time 25 minutes Ingredients
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 tsp kosher salt, divided
- 2 cloves garlic, thinly sliced, smashed, or chopped
- 1 tbsp dried oregano
- ½ tsp red pepper flakes (optional)
- 1 cup jasmine rice, rinsed well in a fine mesh sieve*
- 2 ¼ cups water
- 1 tbsp dijon mustard
- 1 tbsp soy sauce or tamari
- 4 cups roughly chopped broccoli, fresh or frozen (from 1-1.25 lbs or two heads)**
- 2 cups grated cheddar cheese
- *Rinsing the rice under running water while agitating the grains with your hands will help remove the excess starch so that your rice doesn’t turn out all gummy and gloppy.
- **Save time by using frozen – I tested both ways and actually preferred the frozen broccoli. You can let it thaw a bit, then chop it up small or keep it in larger chunks. If using fresh, the smaller you chop your broccoli the quicker it will cook – so smaller is better!
Instructions
- In a medium-large pot with a tight fitting lid (dutch oven is best), warm the oil over medium heat. Add the turkey and ½ teaspoon salt and cook, breaking up into small pieces, until cooked through, about 3 minutes.
- Stir in the garlic, oregano, and red pepper flakes (if using) and cook for about 30 seconds, stirring often.
- Stir in the rice to coat in the oil, then add the water, mustard, soy sauce, and remaining ½ teaspoon salt. Stir well to combine.
- Cover with a lid, bring to a boil over high heat, then simmer over low or medium-low heat for 12 minutes.
- Remove the lid, scatter the broccoli evenly on top and simmer, covered, for 5 more minutes or until the broccoli is cooked but still has a little crunch.
- Add 1 cup cheese and use a fork to fluff it into the rice. Top with the remaining 1 cup cheese and cover to let the steam melt it, about 1-2 more minutes.
- Serve topped with black pepper.
Items you can prep ahead (optional)
- Thinly slice 2 cloves garlic
- Roughly chop 4 cups broccoli (or use frozen)Grate 2 cups cheddar cheese (or buy pre-grated)
Substitutions:
- To make vegetarian, use a block of tofu, crumbled up and pressed to get the water out or leave it out and simply top with your protein of choice. You could also try fluffing in a can of beans, thawed edamame, or cooked lentils with the cheese at the end.
- To make vegan, see above + use a vegan cheese alternative.
- Replace the broccoli with chopped up kale or other leafy green.
- Replace the cheddar with grated parmesan, feta, or any other favorite grated or hard crumbled cheese.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Top with black pepper and more cheese if you’re feeling extra cheesy.
- Spread leftovers out onto a parchment lined baking sheet and bake at 425F (convection) for 10-15 minutes to reheat it. This will melt and potentially crisp up the cheese and rice a bit!
- Top leftovers with a fried egg.
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