Basil-Rosemary Turkey & Rice Skillet with Carrots and Peas
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Learn more →Ingredients
4 servings
- 1 tbsp olive oil
- 2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
- 2 medium carrots, peeled and cut into ¼-inch rounds
- 1 lb ground turkey
- 1 cup long-grain white rice, rinsed
- 2 ½ cups low-sodium chicken broth
- ½ tsp dried rosemary, crumbled
- ½ tsp salt
- 1 cup frozen peas
- 3 tbsp fresh basil, thinly sliced
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium heat until shimmering. Add the leeks and carrots and cook, stirring occasionally, until the leeks are softened and translucent and the carrots have begun to soften, about 6–7 minutes.
- 2
Add the ground turkey to the skillet and cook, breaking it up with a wooden spoon, until no pink remains and an instant-read thermometer inserted into the thickest portion reads 165°F (74°C), about 6–8 minutes.
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