Turkey Combo Rice

A savory aroma fills the air as the turkey gingerly sizzles in the pan, inviting everyone to the feast. This Turkey Combo Rice, a delightful fusion of tender turkey, vibrant vegetables, and fragrant rice, comes together in about an hour and a half. The method of simmering the turkey bones for stock elevates the dish, providing depth and flavor that makes every bite memorable.

This recipe is ideal for families looking for a hearty weeknight dinner or meal preppers wanting something delicious to heat up throughout the week. You can prepare the turkey stock in advance and store it for a flavor-packed base anytime.

Why You’ll Love This Recipe

• The combination of spices creates a robust flavor profile that excites the palate.
• Tender turkey pieces add a filling protein to your meal.
• The one-pot method of cooking allows for easy cleanup.
• It’s versatile enough to serve with different sides like fried plantain or coleslaw.

What You’ll Need

Here’s everything you need to create this mouthwatering dish.

For the Turkey

• 2 turkey thighs, deboned and cut into small pieces
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon chili pepper
• 1 chicken seasoning cube
• ½ teaspoon salt
• Turkey bones and skin

For the Turkey Stock

• A handful of chopped onion
• 1 carrot, sliced
• 2 cloves garlic, crushed
• Half a thumb-sized piece of ginger
• 1 chicken seasoning cube
• ½ teaspoon salt
• 3 cups water

For the Rice

• 3 cups rice, rinsed thoroughly
• 1 cup turkey broth
• 1 cup water
• Pinch of salt

For the Vegetables

• ½ onion, diced
• ½ red bell pepper, diced
• ½ green bell pepper, diced
• 1½ red bell peppers, blended
• 2 large tomatoes, blended
• 1 habanero, blended

For Cooking

• 1 tablespoon oil (for frying the turkey)
• 2 cloves garlic, minced
• Additional seasoning of:
  • ½ teaspoon salt
  • 1 chicken seasoning cube
  • 1 teaspoon paprika

Substitutions: Use any rice variety; ground spices can be adjusted to taste.

Substitutions & Swaps

• Substitute turkey thighs with chicken thighs.
• Use vegetable broth instead of turkey broth.
• Replace fresh ginger with ginger powder (less flavor).
• Any rice variety works, though cooking time may vary.

How to Make It

Let’s get cooking!

Prepare the turkey

Debone the turkey thighs and cut them into small, even pieces so they cook quickly and stay tender. Set the bones aside for the stock.

Season the turkey

Season the turkey with garlic powder, onion powder, paprika, chili pepper, a chicken seasoning cube, and salt. Mix well to coat, then cover and set aside.

Make the turkey stock

Place the reserved turkey bones and skin in a pot with chopped onion, sliced carrot, crushed garlic, ginger, a seasoning cube, salt, and water. Let it boil for about 15 minutes, ensuring it doesn’t dry out.

Blend the vegetables

Dice up your onions and blend the pepper mix of red bell peppers, tomatoes, habanero, and half a green pepper. Blend roughly using a food processor and set aside.

Strain the stock

Once the stock is ready, strain it and keep the liquid for later use.

Cook the rice

Rinse your rice thoroughly in cold water, then add it to a pot with one cup of the turkey stock, one cup of water, and a pinch of salt. Bring to a boil and cook until soft. Once done, fluff the rice and set aside.

Fry the turkey

Heat some oil in a pan and fry the seasoned turkey pieces until they’re cooked through and slightly golden. You can do this in batches if needed. Once cooked, remove and set aside.

Sauté onions and garlic

In the same pan, add chopped onions and minced garlic. Fry until fragrant and translucent, then pour in the blended pepper mix. Season with salt, a seasoning cube, and paprika. Cook for 8 to 10 minutes, stirring occasionally, until the raw taste is gone.

Combine and heat through

Add the fried turkey pieces and the chopped red and green bell peppers to the pan. Mix well and fry for a minute or two.

Add the rice

Add the cooked rice to the pan and stir everything together until well combined and heated through. Let it sit for a couple more minutes, stirring once before taking it off the heat.

How to Store It

Fridge: Store for up to 4 days in an airtight container.
Freezer: Yes, for up to 2 months.
Reheat: Microwave for 2-3 minutes or until heated through.

Tips for Best Results

• Ensure the turkey pieces are evenly sized for even cooking.
• Let the rice sit covered for a few minutes after cooking for fluffiness.
• Adjust the spice levels to suit your taste preferences.
• Use a mix of colorful vegetables for an appealing presentation.

Serving Suggestions

• Serve with ripe fried plantain for a tasty contrast.
• Pair with chilled coleslaw for a refreshing crunch.
• Enjoy as a standalone dish for a fulfilling meal.