Vintage Ground Turkey and Rice Skillet
This Vintage Ground Turkey and Rice Skillet is an easy, budget-friendly dinner made with ground turkey, brown rice, bell pepper, eggs, and a simple ketchup-Worcestershire sauce. It’s an old-fashioned skillet meal updated just a bit for today’s kitchen. Makes 6 servings.
Ingredients
- 2 cups brown rice, measured uncooked
- 1 pound ground turkey
- 1 small onion, diced
- 1 large bell pepper, diced
- 1 clove garlic, minced
- 2 large eggs
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- Salt to taste
- Black pepper to taste
Instructions
- Cook the brown rice according to the package directions. Spread or transfer the cooked rice to a large dish and allow it to cool. For best texture, use rice that has cooled completely.
- Heat a large skillet over medium heat. Add the ground turkey, diced onion, and bell pepper. Cook until the turkey is no longer pink and the vegetables are tender, breaking the turkey into crumbles as it cooks. Drain any excess liquid if needed.
- Add the minced garlic and cook for about 30 seconds, just until fragrant.
- Meanwhile, beat the eggs in a small bowl. Cook them in a lightly greased skillet as a thin omelet until set. Transfer to a cutting board and chop into small pieces.
- Add the cooled cooked rice to the ground turkey mixture. Gently stir in the chopped egg, ketchup, and Worcestershire sauce.
- Cook over medium-low heat, stirring occasionally, until everything is evenly combined and heated through.
- Taste and season with salt and black pepper as needed. Serve warm.
Notes
About the rice: Cooled rice works best in this skillet because it stays firmer and is less likely to become mushy when mixed with the other ingredients. Leftover cooked brown rice would be perfect here, too.
Ground beef variation: You can substitute 1 pound of lean ground beef for the ground turkey.
A little vintage history: The original family recipe called for Accent seasoning. This updated version leaves it out and uses garlic and Worcestershire sauce for additional savory flavor instead.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat individual servings in the microwave until hot, or warm leftovers gently in a covered skillet with a tablespoon or two of water if the rice seems dry.