One Pan Turkey Rice Bowl with Veggies

Looking for a quick, easy meal that won’t leave you with a ton of dishes? This One Pan Turkey Rice Bowl with Veggies is perfect for busy weeknights. Throw everything into one pan, and you’ve got yourself a hearty, satisfying meal that’s full of protein, veggies, and rice.

One Pan Turkey Rice Bowl with Veggies

If you loved this quick and easy recipe for busy weeknights, you’ll also enjoy my Creamy Pepper and Spinach Chicken or Cabbage Pasta. If you’re into a sheet pan and one-pot meals, give my Smoked Pork Ribs and Cabbage Casserole a try.

For something oven-free and lighter, I recommend my Japanese Tuna Onigiri. And when you’re craving a quick dessert, don’t miss out on my Apple Cake (more apples than dough), Yogurt Cake (No Flour), or Morello Sponge Cake.

If you’re in the mood for a late weekend breakfast, my Cabbage or Potato Frittata will hit the spot!

Let’s talk about this One Pan Turkey Rice Bowl with Veggies!

So, you’ve got turkey, rice, and veggies. But wait, we’re not stopping there. This simple, no-fuss recipe combines it in a single pan, saving you from the usual mess of multiple pots and pans. Perfect, right? It’s easy to make, and guess what? No one will ever guess that it took you less than an hour to make this filling, delicious meal. Whether you’re feeding the family or meal-prepping for the week, this recipe will impress without making you sweat in the kitchen. Plus, you’ll love how it uses ingredients you probably already have at home!

Now, let’s be real: there’s always that one person who says, “This tastes better than I expected,” and you’ll be just sitting there, smugly nodding, knowing it only took a few simple steps. It’s a win-win, trust me.

Why You’ll Love This Recipe

This recipe is the definition of easy! It’s a one-pan meal, which means less cleanup, and it’s packed with everything you need: turkey for protein, rice for fibre, and veggies for, well, all the good stuff. Plus, it’s customizable! If you don’t have turkey leg, swap in chicken or a different veggie mix. Perfect for meal prepping, too.

Expert Tip

Don’t overcook the turkey! If you’re using breast instead of leg, keep an eye on the internal temperature to keep it juicy.

What You’ll Need

Ingredient shot in my One Pan Rice Bowl with Veggies
  • Turkey Leg: The star of the dish! If you don’t have turkey leg, you can use breast, but keep it juicy by cooking it properly (tip: don’t overcook). You’ll need about 2.5 pounds of turkey for 4 servings.
Ingredient shot in my One Pan Rice Bowl with Veggies
  • Brown Basmati Rice: I love brown basmati because it’s nutty and holds up well in a one-pan recipe. Plus, it’s a whole grain, so extra points for being healthy.
  • Frozen Mixed Veggies: These are a lifesaver on busy days. If you want to go fresh, feel free to swap with whatever veggies you like, but the frozen mix will make life easier.
  • Tomato Passata: This is going to add a little sauce base for the rice and turkey to cook in, keeping everything moist and tasty.
  • Seasonings: These are the magic ingredients that bring everything together. If you don’t have one, don’t worry—substitute as needed! Smoked paprika is key, though, for that extra oomph.

Step-by-step instructions

Making this one-pan recipe is so simple, that you’ll feel like a kitchen pro in no time—no fancy techniques or crazy ingredients needed! Just season the meat, pop it in the oven, and let everything cook together in the same pan. While the the meat roasts, you’ll get the rice ready, so everything cooks up perfectly.

Before you know it, you’ll be sitting down to a hearty, comforting meal that looks impressive but takes barely any effort at all. Let’s call it “delicious simplicity.”

Process shots for  One Pan Rice Bowl
Process shots for One Pan Rice Bowl
  1. Prep and Roast the Turkey
    Preheat your oven to 400°F (200°C/180°C fan/gas mark 6). Score the leg(s) and rub with a seasoning mix. Place in a pan with 2 cups of water around it. Cover with foil and roast for 25 minutes.
  2. Prepare the Rice
    Rinse the rice until the water runs clear and soak it in warm water while the meat cooks. Defrost the frozen veggies.
  3. Add the Rice
    After 25 minutes, remove the pan from the oven, drain the soaking rice, and add it around the turkey in the pan. Stir lightly, then return the pan to the oven for another 20 minutes.
  4. Add Veggies and Tomato Passata
    Add the defrosted veggies and tomato passata to the pan. Stir gently and cook for an additional 15 minutes, or until the rice and veggies are tender.
  5. Serve with Pickles
    Let the dish rest for 5 minutes, then slice and serve with the rice, veggies, and a side of pickles for a tangy contrast.
One Pan Rice Bowl

A full list of ingredients and instructions can be found in the recipe card below.

Substitutions

  • Rice: Use white rice, but reduce cooking time. (see recipe notes for more info)
  • Veggies: Use fresh veggies or swap in your favourite mix.
  • Turkey: Swap with chicken if you prefer.

Absolutely! White rice cooks faster, so check it for about 20 minutes to ensure it’s perfectly cooked.

Turkey legs are a great choice, but thighs or breast work just as well. Just take care to prevent the breast from drying out by monitoring its temperature.

Cooking covered is an excellent way to retain moisture. Cover the pan tightly with foil during the majority of the cooking process, which traps steam and keeps the meat tender. Toward the end, uncover the pan to let the turkey brown and develop a slight crust.

Another tip is to rotate the meat regularly so all sides cook evenly. Ensure there’s always a little water or broth at the base of the pan—just enough to prevent the bottom from burning. This method helps maintain the right balance of roasting and steaming for juicy results!

Absolutely. Fresh veggies like zucchini, carrots, or bell peppers are great additions. Just adjust the cooking time as fresh veggies may soften quicker.

Typically, turkey legs should cook at 400°F (200°C/180°C fan/gas mark 6) for about 25 minutes covered. After that, uncover it for an additional 15-20 minutes to get a slight golden crisp on the outside. If you’re checking for doneness without a meat thermometer, look for clear juices and firm meat.

The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, you can also cut into the thickest part of the meat; if the juices run clear and there’s no pinkness, you’re good to go! Make sure the meat is turned occasionally during roasting to ensure it cooks evenly and stays juicy.

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One Pan Turkey Rice Bowl with Veggies

One Pan Turkey Rice Bowl with Veggies

Claudia
A one-pan turkey rice bowl with veggies, seasoned to perfection and easy to make. Perfect for weeknight dinners or meal prep.
5 from 5 votes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4
Calories 603 kcal

Equipment

  • 11×8 inch (28×20 cm) Baking pan or a 12 to 14 inches (30 to 35 cm) oven-safe pan, should work as well, or somewhere in between

Ingredients
 
 

For the Turkey

  • 2.5 pounds large turkey drumsticks or two smaller

Seasonings

  • 2 tbsp olive oil optional, for rubbing
  • 2 tsp kosher salt or adjust based on turkey size
  • 1 tsp ground black pepper
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp ground sage
  • ¼ tsp cayenne pepper optional, for a slight kick

For the Rice & Veggies

  • 200 g brown basmati rice 1 cup
  • 500 g frozen mixed veggies 1 bag
  • 5 garlic cloves minced
  • 200 ml tomato passata about ¾ cup

Instructions
 

Prep and Roast the Turkey

  • Preheat your oven to 400°F (200°C/180°C fan/gas mark 6). Start by preparing the turkey leg(s): make a few small cuts into the meat to allow the seasoning to penetrate deeply and ensure even cooking. Mix all the seasonings in a bowl, then rub the mixture all over the turkey. Place the seasoned turkey in a large, oven-safe pan and add 2 cups of water around (not over) the meat. Cover the pan tightly with foil and place it in the preheated oven to roast for 25 minutes.

Prepare the Rice While the Turkey Cooks

  • Rinse the rice thoroughly under cold water until the water runs clear, removing any excess starch. Soak the rice in warm water while the turkey is in the oven—this will help it cook faster later. Take the frozen veggies out of the freezer to defrost during this time.

Add the Rice to the Pan

  • After the turkey has roasted for 25 minutes, take it out of the oven and remove the foil. Drain the soaking water from the rice, then evenly sprinkle the rice into the pan around the turkey. Gently stir to ensure the rice is submerged in the water, while leaving the turkey undisturbed on top. Return the pan to the oven and cook uncovered for another 20 minutes.

Incorporate the Veggies and Tomato Passata

  • Remove the pan from the oven again. Scatter the defrosted veggies over the rice and pour the tomato passata evenly across the pan. Lightly stir to mix the rice, veggies, and passata, being careful not to shift the turkey too much. Place the pan back in the oven and cook for an additional 15 minutes, or until the rice and veggies are cooked through and tender.

Serve with a Side of Pickles

  • Once everything is cooked, let the turkey rest in the pan for about 5 minutes. Slice the turkey and serve it alongside the rice and veggie mixture. For the ultimate finishing touch, add some pickles on the side—they’ll bring a tangy contrast that ties everything together beautifully.

Notes

  1. Rice Variations and Cooking Times:
    • Brown basmati rice: As used in this recipe, it takes approximately 20 minutes to cook when soaked in warm water beforehand. Adjust the water ratio as needed.
    • White basmati rice: Requires a shorter cooking time of 10-12 minutes. Reduce the total cooking time after adding the rice to avoid overcooking.
    • Arborio rice: Expect a creamier texture due to its starch content. Cook for about 18-20 minutes but check for doneness as it may need slightly more liquid.
    • Bulgur: This cooks much faster, taking only 12-15 minutes. Add it in the last 15 minutes of cooking the turkey and veggies.
  2. Turkey Tips:
    • If using turkey breast instead of legs, check for an internal temperature of 165°F (75°C) to prevent it from drying out.
    • Cutting slits into the meat ensures better seasoning distribution and even cooking.
  3. Veggie Suggestions:
    • If using fresh veggies instead of frozen, blanch them briefly before adding them to the pan for quicker cooking.
  4. Seasoning Adjustments:
    • Adjust cayenne pepper based on your heat tolerance. It’s optional and can be skipped for a milder dish.
  5. Serving Size:
    • A turkey leg weighing 2.5 pounds should comfortably feed four people. Adjust portions if using a different cut or size.
  6. Water Ratios:
    • Ensure the water level is just enough to cover the rice without oversaturating. You can always add a little more during cooking if needed.
  7. Resting Time:
    • Allow the turkey to rest for a few minutes before serving to lock in the juices.
These notes will give readers helpful insights for substitutions and adaptations while ensuring successful results!
Nutrition Facts
Easy Ground Beef Tacos Recipe
Amount per Serving
Calories
436
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
2
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
16
g
Cholesterol
 
89
mg
30
%
Sodium
 
1236
mg
54
%
Potassium
 
550
mg
16
%
Carbohydrates
 
12
g
4
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
24
g
48
%
Vitamin A
 
475
IU
10
%
Vitamin C
 
7
mg
8
%
Calcium
 
49
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 603kcalCarbohydrates: 63gProtein: 43gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 1366mgPotassium: 1154mgFiber: 8gSugar: 3gVitamin A: 6934IUVitamin C: 20mgCalcium: 106mgIron: 7mg
Keyword Easy Turkey Dinner, One Pan Turkey Rice, Turkey Rice Bowl
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5 from 5 votes

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Recipe Rating




5 Comments

  1. 5 stars
    I was impressed with how quick and delicious this turkey rice bowl dinner is! Minimal cleanup, maximum flavor — it’s going to be on my list of one-pan meals! Thank you for the great recipe.

  2. 5 stars
    thanks for this easy recipe! I love that the portion is smaller and i won’t be eating the same thing for days! it was really tasty too!