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One-Pot Thai Turkey and Rice

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Recipe photo courtesy of Anna Williams

An easy skillet dinner that takes everyday ground turkey and rice to a flavorful new level with Thai accents of lime juice, garlic, ginger, and coconut milk. It's topped with a simple salad of basil, cilantro, and tomatoes for color and freshness.

Source: Martha Stewart Living, September 2015
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To reheat this dish in the skillet, poke holes in the rice in several places with a spoon and pour in 1/4 cup water. Cover and bring to a boil over medium heat.

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Reviews

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How would you rate this recipe?
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  • fmcsea
    26 JUL, 2017
    Is the pot to be covered? the rice was undercooked and hard little nubs. When covered and finally cooked this was a goopy mass. Made exactly per recipe. Very disappointing.
    Reply
  • jultrvl
    23 OCT, 2016
    This was really delicious! I added a little more powdered ginger b/c I wanted more of that flavor. I had some poblanos so used that with the red pepper, added nice flavor. I saved some of the peppers for the very end so they stayed crunchy. Only two small comments: at the very end it says mix tomatoes etc with the "dressing". It wasn't clear at first that the lime, shallot etc mix was a dressing. And I would love to see Martha's shallots b/c I 7 of the largest I could find do not make 2 1/4 c!!
    Reply
  • kvnsgrl
    12 JUL, 2016
    I loved this recipe. It's so easy and delicious, and I really love the flavor from the coconut milk.
    Reply
  • lighthouse6japan
    29 SEP, 2015
    This is a goopy mess. The rice should be steamed apart from the turkey and peppers and tossed together after cooking. In the end it looks nothing like the picture. Taste is OK. This is coming from a chef...
    Reply

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