Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 pound lean ground turkey or lean ground beef
- 3 garlic cloves minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Kosher salt to taste
- 1/4 teaspoon ground black pepper
- 1 can diced tomatoes (15 ounces)
- 1 cup long-grain white rice uncooked
- 1 1/2 cups low-sodium chicken broth
- 2 tablespoons Worcestershire sauce
- 1 cup shredded reduced-fat cheese
- Chopped parsley optional, for garnish
Instructions
- Preheat your oven to 375°F. Lightly grease a 9x13-inch casserole dish.
- In a large skillet, heat olive oil over medium heat. Add diced onions, red bell peppers, and green bell peppers. Sauté for approximately 3 minutes, or until softened. Next, incorporate the ground turkey and minced garlic, cooking until the meat is browned and crumbled.
- Stir in dried oregano, dried parsley, ground cumin, paprika, salt, and black pepper. Cook for 1 minute to combine flavors.
- Add the diced tomatoes, uncooked rice, chicken broth, and Worcestershire sauce. Stir thoroughly and bring the mixture to a boil.
- Pour the mixture into a casserole dish. Cover with foil and bake in the preheated oven until the rice is tender and the liquid has been absorbed, about 40 minutes.
- Remove the foil and sprinkle the shredded cheese evenly over the top of the casserole. Return the dish to the oven and bake uncovered for an additional 5 minutes until the cheese is melted and bubbly.
- Garnish with chopped parsley if desired and serve warm.