Complete recipe
Turkey, spinach & rice bowls
Freshly cooked rice with browned ground turkey, tender spinach and a spoonful of tomato salsa.
30 minutes3 servingseasymoderate budget
Ingredients
- Turkey450 g · raw ground turkey
- Rice1 cup dry · white rice
- Spinach150 g · washed
- Salsa6 tbsp · ready to serve
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Rinse the rice, wash spinach and measure salsa.
- Set a wide skillet and a clean serving spoon beside the stove.
- Keep ground turkey chilled until cooking. Use separate utensils for raw meat.
- Rinse the rice. Add to a saucepan with 1½ times its volume of water and a pinch of salt. Bring to a boil, cover and simmer on low for 12–15 minutes, then rest off the heat for 5 minutes. Follow the packet if its variety needs a different ratio or timing.
- While rice cooks, heat a thin layer of olive oil in a wide skillet over medium-high heat. Add turkey, break it into small pieces and cook for 8–10 minutes, stirring, until no large clumps remain and it reaches 165°F / 74°C throughout.
- Add spinach and a splash of water. Stir for 2–3 minutes until wilted; season with salt and pepper.
- Divide rice between bowls, add turkey and spinach, then spoon salsa over each portion.
Cooking and storage notes
- Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
- Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.