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One Pot Creamy Turkey and Rice with Peas

One pot creamy turkey and rice with peas cooks ground turkey, long-grain rice, and broth together in a deep skillet for a simple, comforting dinner. Heavy cream and Parmesan make the rice creamy, while peas add a pop of color and sweetness.
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Prep Time 10 minutes
Cook Time 34 minutes
standing time 5 minutes
Total Time 49 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground turkey
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 yellow onion small, finely chopped
  • 2 cloves garlic minced
  • 1 cup long-grain white rice
  • 2 cups low-sodium chicken broth
  • 0.5 cup heavy cream
  • 1 cup frozen peas
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 12-inch deep skillet with a lid

Method
 

  1. Heat the olive oil in a 12-inch deep skillet with a lid over medium heat.
  2. Add the ground turkey, salt, and pepper; cook for 5–7 minutes, breaking up the meat, until browned and it reaches 165°F.
  3. Add the onion and cook for 3–4 minutes, stirring occasionally, until softened.
  4. Stir in the garlic for 30 seconds.
  5. Stir in the rice and cook for 1 minute.
  6. Add the chicken broth and bring it to a boil.
  7. Cover the skillet, reduce the heat to low, and simmer for 18–20 minutes without lifting the lid, until the rice is tender and the liquid is absorbed.
  8. Stir in the heavy cream, peas, and Parmesan.
  9. Cover and cook over low heat for 3–5 minutes, until the peas are hot and the mixture is creamy.
  10. Remove the skillet from the heat and let stand, covered, for 5 minutes before serving.

Notes

For tender rice, keep the lid closed throughout the 18–20-minute simmer. Refrigerate leftovers for up to 3–4 days; freezing is not recommended because the cream can separate when thawed. For a dairy-free variation, use an unsweetened dairy-free cream and omit the Parmesan.