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Turkey Combo Rice

Turkey Combo Rice is a hearty and comforting dish made with well-seasoned turkey thighs, fluffy rice, and homemade stock, perfect for weeknight dinners or special occasions.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Turkey Stock
  • 1 lb Turkey bones and skin
  • 1 handful Chopped onion For stock
  • 1 carrot Carrot, sliced For stock
  • 2 cloves Garlic For stock
  • 0.5 thumb Ginger For stock
  • 1 cube Chicken seasoning cube For stock
  • 0.5 teaspoon Salt For stock
  • 3 cups Water For stock
For the Main Dish
  • 2 pieces Turkey thighs
  • 0.5 teaspoon Garlic powder
  • 0.5 teaspoon Onion powder
  • 0.5 teaspoon Paprika
  • 0.5 teaspoon Chili pepper
  • 1 cube Chicken seasoning cube
  • 0.5 teaspoon Salt
  • 0.5 onion Onion, diced For vegetables
  • 0.5 piece Red bell pepper, diced For vegetables

Method
 

Preparation
  1. In a pot, combine the turkey bones, skin, onions, carrot, garlic, ginger, chicken seasoning cube, salt, and water. Bring to a boil, then reduce to a simmer for about 45 minutes. Strain and reserve the stock.
  2. Heat some oil in a skillet, and brown the turkey thighs on all sides.
  3. Sprinkle the turkey with garlic powder, onion powder, paprika, chili pepper, and salt.
  4. Pour in the prepared turkey stock and bring to a boil.
  5. Reduce the heat, cover the pot, and let it simmer until the turkey is cooked through.
  6. Once done, remove the turkey from the pot and shred the meat.
  7. In another pot, cook the rice according to package instructions, using the turkey stock instead of water for added flavor.
  8. Once the rice is cooked, stir in the shredded turkey and diced vegetables.
  9. Enjoy your flavorful Turkey Combo Rice while it’s warm!

Notes

Consider garnishing with freshly chopped herbs like parsley or cilantro for a pop of color. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months.