Speedy Spicy Turkey Rice Recipes

SPICED TURKEY RICE

Steps:

• Heat the oil in a large frying pan and fry the onion for 5 minutes until starting to soften. Add the garam masala and garlic and fry for 1-2 minutes more.
• Add the rice and turkey with a splash of water and warm for a couple of minutes, then squeeze in the lemon juice and stir in the spinach in 2 batches, letting the first wilt so you can fit it all in the pan. Add most of the coriander and stir in well.
• Taste, season and sprinkle with the remaining coriander, then serve with the lemon wedges and yogurt.

(BETTER THAN) NANDO'S RICE

Steps:

• Fry pepper and onion in heated oil for 2 minutes; stirring constantly
• Add dried spices to the pan and cook for further 1 minute (Add more oil if the mixture is dry)
• Add rice, water and chicken stock to the hot pan
• Bring mixture to boil, then immediately turn the heat to lowest possible and add the frozen peas (move to a smaller hob if needed)
• Cover with lid and cook for around 30 minutes (until cooked). Mix the rice regularly and re-cover with the lid to ensure the rice doesn't stick.
• Once completely cooked, stir and serve

SPEEDY SPICY TURKEY RICE

Steps:

• Heat half the oil in a wok or frying pan. Add the eggs, swirl to coat the base of the pan and allow to set to an omelette, flip and cook for 1-2 mins. Once cooked, remove, shred and set aside. Add the remaining oil to the pan, then stir-fry the chilli, if using, and spring onions for 1 min.
• Add the remaining ingredients and the egg, and heat through, stirring, until piping hot. Serve immediately with some extra soy and sweet chilli sauce, if you like.

SPICY CHILI-TURKEY RICE

Steps:

• Preheat oven to 350°F. Melt butter in a large skillet over medium heat. Add onion and serrano pepper. Cook and stir 4 to 5 minutes or until tender. Combine onion mixture, rice, turkey, corn, tomato sauce, chili powder, and cayenne pepper in a large bowl. Transfer to a greased 2-quart casserole. Cover and bake 40 minutes. Sprinkle with cheese. Bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving. Serve rice mixture over lettuce with bell pepper, avocado, jicama and lime wedges, if desired.

LOW-CARB SPICY TURKEY SOUP WITH CAULIFLOWER RICE

Steps:

• Heat 2 tablespoons butter in a Dutch oven over medium-high heat. Brown sausage in the hot butter until browned and cooked through, 5 to 7 minutes. Transfer cooked sausage to a plate. Add celery, carrots, onion, bell pepper, and remaining butter to the pot. Cook over medium heat, scraping up browned bits and stirring to deglaze, 4 to 5 minutes.
• Stir cooked sausage and turkey into the Dutch oven. Pour in chicken stock and cream of chicken soup. Stir and bring to a simmer, about 5 minutes. Add cauliflower rice and peas and return to a simmer, about 5 minutes. Stir in heavy cream, Cajun seasoning, thyme, seasoned salt, black pepper, smoked paprika, basil, oregano, red pepper flakes, and cayenne. Let simmer, stirring occasionally, for 1 hour. Season to taste and serve.

QUICK AND SPICY TURKEY CHILI

Steps:

• Heat the canola oil in a large skillet, preferably cast iron, on high heat. Add the ground turkey and saute until browned, about 3 minutes. Add the onion and garlic and continue cooking until the turkey is cooked through. Add the chili powder, paprika, cumin, salt, and pepper and stir until evenly coated.
• Reduce the heat to medium low and add the canned tomatoes with juices (or sauce) and kidney beans and stir. Add the ketchup, salsa, tomato paste, and Sriracha stirring until well combined. Let simmer for at least 20 minutes. The longer it cooks, the spicier it will be.
• Serve over brown rice topped with Greek yogurt and shredded Monterey Jack cheese. Servings: 6

SPICY TURKEY CHILI

Steps:

• In a slow cooker, combine turkey, beans, tomatoes, chili seasoning, chile peppers, tomato sauce, onion and water. Cook on low 3 to 4 hours. Serve hot.